Stuffed Honeydew Melon

Cut the honeydew melons in half through the stem and first peel out the seeds with a tablespoon. Later, remove the flesh so that a rim of about 1 cm remains.

Cut the pulp into pieces and mix in a baking bowl with the crème fraîche, the coconut flakes, the almond paste and the currants. Drain and collect the juice beforehand (use as a drink).

Season with cinnamon and vanilla. Later add the amount again to the melon shells.

Whip the whipped cream until stiff, add it on top and garnish the melons with pine nuts and the fresh cherries.

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