Melon with Green-Peppercorn Raspberry Sauce

1. 1

   In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold.

2. 2

   Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving.

3. 3

   sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.