Halve the cantaloupe or melon and scoop out the seeds, discarding them. With a melon baller, scoop the flesh from the melon and place the melon balls in a mixing bowl. Add the apricots, strawberries, 1/2 cup of the almonds and the sugar syrup to the melon and mix well. Spoon the fruit mixture into six individual sundae cups and refrigerate until ready to serve. Before serving, place a scoop of ice cream onto each sundae and decorate with the whipped cream.
@
8 apricots, diced
1 1/2 lb cantaloupe or honeydew melon
3/4 lb strawberries, quartered if large
3/4 cup chopped almonds
3 tbsp sugarcane syrup or light corn syrup
1 quart vanilla ice cream
1 cup whipped cream
@
20
mn
@
@
You can buy sugarcane syrup in Carribean grocery stores.
