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Almond Cookie Baskets with Melon

in Diana's Recipe Book

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Servings: 8
This simple and sublime dessert showcases crisp cookie baskets and fruit drenched in a honey-ginger syrup.

1/3 cup white grape juice
3 tablespoons honey
1 tablespoon finely chopped crystallized ginger
3 cups cantaloupe, honeydew, and/or watermelon balls
1/4 cup packed brown sugar
3 tablespoons butter or magarine, melted
2 tablespoons light-color corn syrup
1/3 cup ground almonds
1/4 cup all-purpose flour
Vanilla frozen yogurt
Fresh mint (optional)

1. For compote, stir together the grape juice, honey, and ginger in a small saucepan. Bring to boiling; remove from heat. Cool for 1 hour. Place melon balls in a medium bowl; pour juice mixture over melon. Cover and chill for 8 hours or overnight, gently stirring occasionally.

2. For baskets, preheat oven to 350 degrees F (180 C). Line a cookie sheet with foil. Grease the foil; set aside. Stir together the brown sugar, butter or margarine, and corn syrup in a medium bowl. Stir in almonds and flour until combined. Drop batter by tablespoonfuls onto prepared cookie sheet, baking only 2 or 3 at a time. Spread each to about 3 inches in diameter. (You should end up with 8 portions.) Bake in the preheated oven for 6 to 8 minutes or until bubbly and deep golden brown. Let stand 1 to 2 minutes or until set but still pliable. Quickly shape into baskets by placing each inside a 6-ounce custard cup. Cool completely in cups. (Do not bake more shells at a time than you have custard cups for them.)

3. To serve, fill almond baskets with melon mixture using a slotted spoon. Top each with a small scoop of frozen yogurt. If desired, garnish with mint. Serve immeditely.

Make-ahead tip: Prepare the cookie baskets up to 1 week ahead and store in an airtight container.

Make 8 servings.

Nutritional Information
Nutritional facts per serving
calories: 241, total fat: 9g, saturated fat: 4g, cholesterol: 20mg, sodium: 104mg, carbohydrate: 38g, fiber: 1g, protein: 4g, vitamin C: 47%

Source: Better Homes and Gardens
Date: June 30, 2003

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