Stuffed Melon

Ingredients

• 1200 g small melon (e.g., Galia; 2 small melons)
• 2 sprigs Mint
• 20 g almond slivers (2 tbsp)
• 300 g ripe pears (2 ripe pears)
• 1 blood orange
• 400 g yogurt (3.5% fat)
• 1 tbsp pear juice concentrate
• a pinch cardamom

Instructions

1. 1.

   Slice each melon across in half and remove the seeds with a tablespoon.

2. 2.

   Cut a slice from the underside of each melon half so it can stand upright.

3. 3.

   Wash mint, shake dry, pluck leaves and finely chop.

4. 4.

   Toast almond slivers in a non‑stick pan over medium heat until golden brown, then let cool.

5. 5.

   Wash pears, peel, quarter, core, and slice thinly.

6. 6.

   Peel orange thickly to remove all white pith.

7. 7.

   Cut fruit fillets from the separating membranes, catching the juice in a bowl.

8. 8.

   Add yogurt, pear juice concentrate, and cardamom to the juice; whisk until smooth. Fold in mint, orange fillets, and pear slices.

9. 9.

   Fill melon halves, sprinkle with almond slivers, and serve.