Cooking time: 2 min – Preparation time: 30 min – Serves: 2
Ingredients
1 melon
2 apricots
6 greengages
4 tbsp sugar
2 sprigs rosemary
Preparation:
1. Scoop out 4 melon balls. With the remaining melon, blend the flesh into a smooth soup and chill.
2. Cut the apricots in half and use a melon baller to make 2 apricot balls. Halve the greengages and remove the pits. Fill the pit cavity with apricot, then reassemble the greengages and thread them onto a rosemary sprig, alternating with melon and apricot balls.
3. Grill your skewers on your Kokko for one minute on each side, with the sugar spread out beside them. When the sugar starts to caramelize, roll the skewers in it.
4. Serve the skewers with the chilled melon soup. All that’s left is to enjoy this delicious hot and cold combination.
