melon with blackberry and pistachio sauce melone a palline con salsa di more e pistacchi

By stancec44

Ingredients

• 1/4 cup shelled unsalted pistachios
• 1 cup blackberries
• 2 1/2 to 3 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 (3 1/4 to 3 1/2-pound) cantaloupe, halved crosswise, seeded

Details

Servings 4

Preparation

Step 1

Heat oven to 350°. Spread pistachios on a baking pan and toast until fragrant, about 4 minutes. Let cool, then roughly chop.

Cut 1/4 cup blackberries in half; set aside.

In a blender, purée remaining 3/4 cup blackberries, 2 1/2 tablespoons sugar and lime juice until smooth; adjust sugar to taste, if necessary. Divide blackberry sauce among 4 serving bowls.

Scoop out melon flesh with a melon baller. Arrange balls in the serving bowls; top with reserved blackberries and pistachios.