Title: MELON VELVET PIE
Categories: Chinese, Desserts
Yield: 6 servings
2 tb Cold water
1 Envelope unflavored gelatin
1/2 c Boiling water
1/2 c Sugar
1/2 c Orange juice
2 tb Lemon juice
1/3 c Midori melon liqueur
1 c Heavy cream
1 Baked 9-inch deep pie shell
1 c Honeydew melon balls
GLAZE:
1/4 c Apricot preserves
1 tb Grand Marnier or other
-orange liqueur
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. Refrigerate 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.
