Melon with amaretti and almonds

20783 MELON with ALMOND and MACAROON INGREDIENTS for 4 PEOPLE A medium melon, amaretti, 60 g 40 g of shelled almonds, hazelnuts 10 g, 20 g of butter to the Pan, 20 g sugar, 2 tablespoons of lemon juice, 70 ml of sweet Muscat wine, egg yolk, a sprig of thyme.

Preheat oven to 180° Place the almonds in a pan with 300 ml boiling water; scottatele for 3 minutes, drain, rub with a cloth, then deprive the skin.

A plate lined with wax paper, put the almonds and bake for 5 minutes, they lose moisture.

Clean the melon with paper towels moistened, cut in half and remove the seeds with a spoon.

Check out the pulp with a special scooper, collect the balls in a bowl, sprinkled with lemon juice and cover with plastic wrap.

In a bowl, coarsely crumbled amaretti; chop the almonds and the macaroons together when done then the hazelnuts, egg yolk, sugar and mix, then formed by hand balls of approximately 2 cm in diameter.

Heat the oven to 200°; Grease a baking dish or ovenproof plate and sprinkle the almond balls, drizzle with wine Moscato and infornatele for 10 minutes, occasionally they have been wetted with the cooking sauce.

Sfornatele and let them cool down.

Clean the thyme with damp paper towels.

Melon shells filled with balls of melon and macaroons prepared, sprinkle with the thyme leaves and serve.