Ingredients Jump to Instructions ↓

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  11. 2 tablespoons cold water

  12. 1 (1/4-ounce) package unflavored gelatin

  13. 1/2 cup boiling water

  14. 1/2 cup granulated sugar

  15. 1/2 cup orange juice

  16. 2 tablespoons lemon juice

  17. 1/3 cup amaretto liqueur

  18. 1 cup heavy cream

  19. 1 cup diced honeydew melon

  20. 1/4 cup apricot jam

  21. 1 tablespoon orange liqueur

  22. 1 (9-inch) baked pie shell

Instructions Jump to Ingredients ↑

  1. In a bowl, place 2 tablespoons cold water and sprinkle 1 package unflavored gelatin on top. Let stand for 2 minutes. Stir in 1/2 cup boiling water. Add 1/2 cup sugar and stir until dissolved. Add 1/2 cup orange juice, 2 tablespoon lemon juice, and 1/3 cup amaretto liqueur; stir well. Refrigerate until slightly thickened, but not set.

  2. In bowl and with an electric mixer on medium speed, whip 1 cup cream until thick and fold into the gelatin mixture. Pour into a 9-inch baked pie shell.

  3. From melon, scoop out 1 cup melon balls and set aside. Cut the the melon balls in half and arrange on top of the filling, cut side down.

  4. In a saucepan over low heat, heat 1/4 cup apricot jam and 1 tablespoon orange liqueur until well blended. Press through sieve into a small bowl, then brush on top of the melon balls. Chill before serving.


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