Smashed Sugar Kiss Melon with Hazelnut Praline and Ricotta
I didn't used to be a person who would order something with fruit for dessert -- I wouldn't think to steer away from chocolate. I've learned however, fruit filled desserts are just as divine.
If you love hazelnuts with chocolate, you won't believe what a lovely match they are with Sugar Kiss Melons. Depending on the occasion, this beautiful dessert can be either elegant or rustic.
So the next time you're about to whip up a creamy chocolaty something with hazelnuts, but you'd really like something lighter, try this melon dessert!
Smashed Summer Kiss Melon with Hazelnut Praline and Ricotta Recipe
Total Prep Time: 45 minutes
1 cup hazelnuts
1/3 cup granulated sugar
3 tablespoons water
2/3 cup hazelnuts, roasted
1 tablespoon unsalted butter
1/4 cup Frangelico (hazelnut liqueur)
3 cups Summer Kiss Melon, cut into large chunks
1-1/3 cups part-skim Ricotta
1. Preheat the oven to 375 F, and place the hazelnuts, in a single layer on a baking sheet. When the oven is preheated, roast in the nuts until they are very aromatic and the skins are cracking, 8 to 10 minutes. Let them cool for at least 10 minutes, and then they can be rubbed together in your hands, or in a dish towel, and the skins should flake away. (Some tiny bits of skin will remain, and that's ok.)
2. Now cover another baking sheet with foil and coat it with the butter. Place the roasted, peeled nuts on the buttered baking sheet, and set aside.
3. Add the sugar and water to a small saucepan, and place it over medium-high heat. Watch carefully but do not stir, and cook until the sugar is just beginning to brown, about 10 minutes. Immediately pour this evenly over the nuts, and let sit for at least 20 minutes.
4. The praline will likely become one large piece as the sugar cools. Break the praline into smaller pieces with your hands -- or, you can chop them finely if desired. Set aside.
5. Add the melon chunks to a large bowl, and then pour the Frangelico to a small saucepan. Bring it to a boil and then immediately pour it over the melon. Use the back of a spoon to gently "smash" each chunk of melon, just enough to let out some of the juices to combine with the liqueur.
6. Divide the Ricotta evenly amongst four serving bowls. Add about a fourth of the melon mixture to each one, followed by about a fourth of the praline.
7. Serve immediately!