Macedoine of Melon & Hazelnuts with Ouzo
With a knife, remove rind from cantaloupe and cut melon into 12 thin wedges.Advertisement
Whisk together honey, lemon juice and ouzo (or other anise-flavored liqueur) in a medium bowl. Add the melon, stirring gently to coat. Let stand for 10 minutes, stirring occasionally.
To serve, arrange the melon on dessert plates. Spoon the marinade over the top and sprinkle with hazelnuts.
Tip: To toast chopped hazelnuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1/2 fruit, 1/2 other carbohydrate