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      RECIPE TITLE "Horned Melon and Persimmon Granités with Shaved Persimmon, Cactus Pear, and Sapote"
    recipe from Charlie Trotter's Desserts Copyright 1998 by Charlie Trotter

    ... more great recipes by Charlie Trotter on our GREAT CHEFS page!

    yieldsServes 6 time--- difficultydifficult

    When a granité is made properly, it is a delicate, shaved ice that melts instantly in your mouth and simultaneously explodes with the flavor of the fruit used in it. Granités are very easy to make— ripe seasonal fruit, simple syrup, and some citrus are all that is required A granité makes a wonderful prelude to something more substantial, like a warm fruit or chocolate dessert, or it can stand alone as a healthful, light choice that is more interesting than just a plate of fruit. I always like to pair a fruit granité with slices or pieces of the respective fruit used in making it for an added textural dimension and to fabulously enhance the flavor of the fruit. Here, the combination of horned melon (or any other type of melon), persimmons, and cactus pear is both luscious and exotic.

      RECIPE INGREDIENTS

    2 cactus pears
    ¼ cup Simple Syrup (See Appendices).
    1½ teaspoons freshly squeezed lime juice
    ¾ cup very thinly sliced ripe persimmon
    ¾ cup very thinly sliced cactus pear
    ¾ cup very thinly sliced sapote
    Persimmon Granité (recipe follows)
    Horned Melon Granité (recipe follows)

    Charlie Trotter's Desserts
    Charlie Trotter's Desserts Expect the unexpected in this gorgeous collection of over 205 show-stopping desserts, based on ingredients ranging from delightfully familiar (berries, custards and spices) to the unusual (vegetable and grain based). Once again, Charlie shows us why he's the master. Not for beginners!!

      RECIPE METHOD

    METHOD To make the sauce: Cut the cactus pears in half. Hold the pears with a towel to protect your hands from the prickly needles and scoop out the pulp. Purée the cactus pear pulp with the Simple Syrup and lime juice for 1 minute, or until smooth. Strain through a fine-mesh sieve.

    ASSEMBLY Place 2 or 3 slices of the persimmon in the center of each plate. Top with the cactus pear and sapote slices. Repeat the process, creating 2 layers of each fruit. Place a small spoonful of Persimmon Granité on the fruit and top with a small spoonful of Horned Melon Granite. Repeat, creating 2 layers of each granité. Drizzle the cactus pear sauce around the plate.

    Persimmon Granité

    Yield: 1 quart

    3 small ripe persimmons, peeled and
    chopped
    ½ cup Simple Syrup (see Appendices)
    1/3 cup freshly squeezed orange juice
    ¼ cup water

    METHOD Combine all of the ingredients in a blender and purée for 2 minutes, or until smooth. Strain through a fine-mesh sieve, pour into a shallow pan, and freeze. To form the granité, scrape the mixture with a spoon every 15 to 20 minutes for 2 hours, or until frozen.

    Horned Melon Granité

    Yield: 1 quart

    3 horned melons, quartered and pulp
    scraped out
    3 tablespoons freshly squeezed lime juice
    ½ to ¾ cup Simple Syrup (see Appendices)

    METHOD Combine the melon, lime juice, and ½ cup Simple Syrup in a blender and purée for 2 minutes, or until smooth. Add the additional Simple Syrup to taste. Strain through a fine-mesh sieve, pour into a shallow pan, and freeze. To form the granite, scrape the mixture with a spoon every 15 to 20 minutes for 2 hours, or until frozen.


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    Charlie Trotter's Meat & Game Charlie Trotter's Meat & Game
    After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn?t looked back. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous,Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter--you may miss where American cuisine will be tomorrow.

     

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