Melon And Ginger Coupes
|Ripe honeydew melon||1 Small|
|Ginger wine||150 Milliliter (1 1/2 Deciliter)|
|Castor sugar||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Whipped cream||2 Tablespoon (Fresh Ones, For Decoration)|
|Preserved ginger||3 , sliced (For Decoration)|
Slice the top off the melon about one-quarter of the way down from the top.
With a spoon scoop out and discard the seeds.
Fill the cavity with ginger wine and add the sugar.
Cover with the 'lid' and leave in a refrigerator or cold larder overnight.
Shortly before serving drain the wine into a bowl.
Quarter the melon, cut the flesh into dice and add to the ginger wine with lemon juice and sugar to taste.
Serve in coupe glasses topped with whipped cream and decorated with a slice of preserved ginger.