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Melon-Marmalade Shortcake

  • 1 c. Cantaloupe – small bite-size pieces
  • 1 c. Honeydew – small bite-size pieces
  • 1 c. Watermelon – small bite-size pieces
  • 1 c. Orange Marmalade
  • 8 to 10 Dessert Sponge-Cake Shells or slices of Sponge or Pound Cake
  • 1 c. Heavy Whipping Cream – whipped to soft peaks (no extra sugar)
  • Mint Sprigs or Edible Flowers – to garnish

Cut melon pieces on a plate to save the juices. Combine the pieces and juices in a large bowl. Add the marmalade and macerate in the refrigerator for at least 15 minutes or overnight. Serve a half cup of the melon pieces and juices over each dessert shell or cake slice. Top with a dollop of whipped cream and sprig of mint or an edible flower.

Serves 8 to 10

Submitted by Jacqueline McComas, Paoli.

2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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