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Fricassée of Fruits with Basil
Fricassée Poivrée de Fruits au Basilic

Serves: 4 : 4

Rinse and stem the berries; dry them on a paper towel. Cut the melon in half, remove the seeds and use a melon baller to scoop out the flesh. Melt the sugar in a frying pan; when the sugar color turns golden, add the butter. Sauté the strawberries and the melon balls for 3 to 4 mn. Add the pink peppercorns and set the fruits aside. Deglaze the cooking juices with the Port and bring to a boil. Pour the liquid into a serving platter (or individual bowls); add the fruits and top with the basil. Serve immediately.

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Recipe Category: Desserts

1 1/4 lb small strawberries, ripe but firm
1 cantaloupe
3 Tbsp sugar
1/3 stick of butter
1 Tbsp pink peppercorns, crushed
1/3 cup Port
8 basil leaves, finely cut in narrow strips