paludah (fresh melon and peach compote)

Cut the melon in half and remove and discard the seeds and stringy pulp in the center. With a melon baller or small spoon, scoop out as many melon balls as possible. Place the balls in a deep bowl, pour any juice from the melon shells over them and discard the shells. Toss the balls with the salt. Peel the peaches, split them in half lengthwise and cut them into inch thick slices. Add the peaches, sugar, lemon juice and rose water to the melon and toss them about gently with a spoon to combine them well. Cover tightly and refrigerate for at least 2 hours, or until thoroughly chilled. To serve, spoon the peaches and melon balls into individual compotes or dessert bowls. Top each portion, if you like, with crushed or shaved ice.

of 116 Source: Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@... Submitted By EARL CRAVENS On 04-28-95