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“This is an ellegant first course or a light dessert for a summer meal. Originally from an August 1980 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Castle Restaurant in Leicester,Massachusettes.”
READY IN:
15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 4 ripe cantaloupes, peeled, seeded and cut into 1 inch chunks
  • 1 (6 ounce) can orange juice concentrate
  • 1 cup honey (decrease amount of honey if cantaloupes are very sweet)
  • 12-1 teaspoon cinnamon
  • 1 cup whipping cream
  • 12 cup calvados
  • mint sprig (garnish)

Directions

  1. Puree cantaloupe in blender or food processor until smooth.
  2. Stir in remaining ingredients except mint and mix well.
  3. Chill thoroughly.
  4. Serve in chilled stemmed glasses or glass bowls and garnish with mint sprigs.

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