Melon with Raspberry Sauce
What You Need
2 2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/8 teaspoon ground ginger
1/2 large cantaloupe
1/2 medium honeydew melon
1) Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.
2) Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.
3) On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.