Stuffed Honeydew Melon

Karin Förg: This refreshing dessert not only tastes particularly good, but also pleases the eye and is also uncomplicated and quickly prepared …

Cut the honeydew melons in half through the stem and peel out the seeds at the beginning with a tablespoon. Then take out the flesh so that a 1 cm wide rim remains.

Cut the pulp into pieces and mix in a baking bowl with the crem fraiche, shredded coconut, almond paste and currants. Drain and collect the juice beforehand (use it as a drink).

Season with cinnamon and vanilla. On top of that, pour the quantity one more time into the melon shells.

Whip the whipped cream until stiff, add it on top and garnish the melons with pine nuts and the fresh cherries.

Heat the oil in a wok and start by frying the garlic in it, then pour in the duck meat with the marinade and cook for about 2 minutes, stirring constantly, until the meat becomes light in color. Heat the oil in the wok,.

Remove the skin from the shallots and dice them.

Rinse the celery and cut it into strips, as well as the greens.

Cook the shallots and celery in the wok, stirring constantly, for 2 minutes.

Cut the pineapple into cubes.

Remove the seeds from the melon and cut the flesh into cubes.

Add the pineapple and melon cubes and lychees to the vegetable form and bring to a boil while stirring.

Add the soy sauce to the hoisin sauce.

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