Melon Stuffed with Raspberries

I took this confection to Glyndebourne as my contribution to a splendid picnic.


  • 1 medium-sized ripe Ogen or cantaloupe melon
  • 450 g/1 lb raspberries
  • caster sugar
  • Grand Marnier or Cointreau


Strew the raspberries with enough sugar to suit your taste. Pour a small glass of the liqueur over them and leave for a few hours to infuse.

Cut a slice off the top end of the melon of your choice (this will be the lid, so make it a fairly thick slice). Scoop out the flesh and discard the seeds. Chop the flesh and add to the raspberries. Put this mixture back into the melon skin. Replace the lid and secure with cellophane tape. Put it into a plastic bag and secure the opening. Chill well before serving.