Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Persian melon; about 4 pound 1/2 c Sugar
;or 2 small cantaloupes 3 tb Lemon juice, fresh
1/2 ts Salt 2 tb Rose water, bottled
2 md Peaches; fresh, ripe but Finely crushed or shaved ice
;firm

Cut the melon in half and remove and discard the seeds and stringy
pulp in the center. With a melon baller or small spoon, scoop out as
many melon balls as possible. Place the balls in a deep bowl, pour
any juice from the melon shells over them and discard the shells.
Toss the balls with the salt.
Peel the peaches, split them in half lengthwise and cut them into «
inch thick slices. Add the peaches, sugar, lemon juice and rose
water to the melon and toss them about gently with a spoon to combine
them well. Cover tightly and refrigerate for at least 2 hours, or
until thoroughly chilled. To serve, spoon the peaches and melon balls
into individual compotes or dessert bowls. Top each portion, if you
like, with crushed or shaved ice.

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Source: Time Life Series: Middle Eastern Cooking, "circa 69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 04-28-95

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