Melon Stuffed with Raspberries

• 1 medium-sized ripe Ogen or cantaloupe melon
• 450 g/1 lb raspberries</

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. Replac