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Print this Recipe    Canteloupe Cream

Cantaloupe Cream Pie

9-inch pie crust, baked

1 envelope unflavored gelatin
1/2 cup orange juice
1 large cantaloupe, halved and seeded
1/4 cup sugar
2 teaspoons grated orange peel
1 cup whipping cream

1/3 cup apricot jam
2 tablespoons Grand Marnier

In a small saucepan, combine gelatin and orange juice; allow to
stand 1 minute. Cook and stir over low heat until gelatin is
dissolved. Scoop melon into balls (You should have about 2 cups)
and reserve. Remove remaining melon from rind and cut into pieces.
In a blender or food processor with metal blade, puree melon pieces,
sugar, and orange peel until smooth. Add gelatin mixture and whipping
cream; blend well. Refrigerate until slightly thickened. Pour into
cooled, baked shell and spread evenly. Top with melon balls.
refrigerate at least one hour or until set.

Just before serving, heat jam in small saucepan until melted; stir
in Grand Marnier. Spoon over pie.

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