Watermelon, cherry and rose salad with shortbread, yoghurt and cherry syrup


A light alternative to the trad Christmas pudding. You could also serve this at brunch with a nice sparkling rosé.

You'll need

To serve: thick vanilla yoghurt   Almond shortbread 300 gm softened butter 110 gm pure icing sugar, plus extra for dusting Scraped seeds of 1 vanilla bean Finely grated rind of ½ orange 1 egg yolk 300 gm (2 cups) plain flour, sieved ¾ tsp baking powder, sieved 100 gm blanched almonds, finely chopped   Cherry syrup 500 gm cherries 140 gm caster sugar   Watermelon, cherry and rose salad 75 gm caster sugar 1 vanilla bean, split, seeds scraped 1½ tsp rosewater, or to taste 500 gm cherries, halved and pitted ¼ small watermelon (about 1kg), coarsely chopped

Method

  • 01
  • For almond shortbread, beat butter and sugar in an electric mixer until pale, add vanilla, orange rind and yolk, beat to combine. Fold through flour, baking powder and almonds, then roll between two sheets of baking paper to 1cm thick and refrigerate until firm (30 minutes). Preheat oven to 160C. Cut 4.5cm-diameter rounds from pastry with a cutter (re-roll scraps and repeat) and place on two oven trays lined with baking paper. Bake, swapping trays halfway though cooking, until light golden (15-20 minutes). Cool slightly, then transfer to a wire rack to cool completely. Dust with icing sugar before serving. Shortbread will keep (undusted) in an airtight container for a week. Makes about 34.
  • 02
  • For cherry syrup, combine cherries, sugar and 2 tbsp water in a saucepan and cook, stirring occasionally, over medium heat until cherries are very tender (15 minutes). Pass through a fine sieve, pressing on solids to extract as much liquid as possible. Cool, then refrigerate until required.
  • 03
  • For watermelon, cherry and rose salad, bring sugar and vanilla to the boil with 70ml water in a small saucepan over medium-high heat. Set aside to cool, then add rosewater to taste. Combine cherries and watermelon in a bowl, drizzle with syrup to taste and serve with shortbread, yoghurt and cherry syrup.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Featured in

Dec 2010

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×