2 tb Cold water 2 tb Lemon juice
1 Envelope unflavored 1/3 c Midori melon liqueur
-gelatin 1 c Heavy cream
1/2 c Boiling water 1 Baked 9″ – deep pie shell
1/2 c Sugar 1 c Honeydew melon balls
1/2 c Orange juice
-GLAZE-
1/4 c Apricot preserves -orange liqueur
1 tb Grand Marnier or other
Preparation: Place cold water in bowl and sprinkle gelatin over it. Let
sit for 2 minutes, then stir in boiling water. Add sugar and stir until
dissolved. Add orange and lemon juice and melon liqueur and stir well.
Regrigerate until slightly thickened but not set. Whip cream until thick
and fold in gelatin mixture. Pour into baked pie shell. Halve the melon
balls and arrange on top of filling, cut side down. Heat apricot preserves
and liqueur until well blended. Press through sieve into small bowl, then
brush on top of melon balls. Chill pie well before serving. Serves 6
Yields
6 servings