Melon Relleno Del Mono

“The Monkey’s” Stuffed Melon

Method

This dish derives its name from the famous Spanish liqueur, Anis del Mono, which is made at Badalona, in Catalonia, and is considered one of the best anisettes in the world. The top is removed from a ripe melon, the seeds are carefully scooped out, and a wine-glass of the liqueur is poured in. The melon is kept on ice or in a cool place for several hours before it is served.

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