Watermelon Parfait with Almond Sauce

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Watermelon Parfait with Almond Sauce

 

 

1 cup freshly squeezed orange juice

1/3 cup sugar

3/4 cup flaked almonds, toasted (see Note)

1/2 cup small mint leaves

500 g (17 1/2 oz) seedless watermelon, cut in 1 cm (3/8 " ) cubes

vegan vanilla ice-cream, to serve

 

 

1. Combine juice, sugar and 1 cup water in medium saucepan. Stir over

low heat for 1 minute or until sugar dissolves. Bring to the boil;

reduce heat low. Simmer uncovered, without stirring, for 5 minutes or

until slightly syrupy. Cool for 5 minutes. Add almonds and mint.

 

2. Divide half the watermelon among four serving glasses. Top with a

small scoop of ice-cream. Repeat layers. Spoon sauce over and serve

immediately.

 

 

 

NOTE: To toast almonds, scatter on a baking tray. Bake in a preheated

oven at 200 C (400 F) or l80 C (350 F) for fan forced for 2 to 3

minutes or until golden.

 

VARIATION: Replace watermelon with rockmelon or pineapple if you like.

 

 

 

Serves 4.