Macerated Honeydew, Cantaloupe and Watermelon with Iced Pineapple Wine
 Ingredients: 2 cups (1-inch) cubed red watermelon 1 cup (1-inch) cubed yellow watermelon 1 cup (1-inch) cubed cantaloupe 1 cup (1-inch) cubed honeydew 2 cups pineapple wine, chilled (recommended: Tedeschi) Fresh mint sprigs, for garnish Directions:
In a large bowl, combine the fruit with the wine. Let stand at room temperature for 15 minutes. Garnish with mint.
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Grilled Peach Cobbler
 Ingredients:
6 ripe peaches, halved, pit removed 1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided 8 tablespoons light brown sugar, divided 1 teaspoon ground cinnamon, divided 1/2 cup granola 1 pint vanilla ice cream 1/2 cup prepared caramel sauce, heated Directions:
Heat the grill to medium.
Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes.
Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce.
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Watermelon Salad with Mint Leaves
 Ingredients:1 (5-pound) watermelon 1 Vidalia or other sweet onion 1/4 cup red wine vinegar Salt and pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh mint 4 ounces feta cheese, crumbled 6 whole mint sprigs Directions:
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings. In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings. In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs. To serve, divide salad among individual plates and garnish with mint leaves.
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Chargrilled Fruit Skewers
 Ingredients: (serves 4) 1 small, ripe mango 1/4 small pineapple, peeled, sliced into 2cm-thick wedges 5 oz strawberries, hulled, halved 1 banana, cut into 2cm-thick slices 1/4 cup passionfruit pulp 5 oz low-fat strawberry yoghurt Directions:
Preheat barbecue plate on medium-high heat. Slice 2 cheeks from mango. Cut each cheek into 6 cubes. Remove skin. Thread mango, pineapple, strawberries and banana alternately onto skewers. Line barbecue plate with baking paper (see tip). Barbecue skewers, turning often, for 3 to 4 minutes or until warmed through. Place 1 skewer on each plate. Drizzle with passionfruit pulp. Serve warm with yoghurt.
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Spiced Cranberry Poached Pears
Ingredients: (serves 6)
6 cups cranberry juice
3 cups sugar
2 cinnamon sticks, broken
1 vanilla bean, split
1 tsp ground star anise
6 firm, ripe pears
Directions:
Place cranberry juice, sugar, cinnamon sticks, vanilla bean and star anise in a large, shallow saucepan. Stir over a low heat until sugar dissolves. Simmer, uncovered, for 10 minutes.
Peel pears and remove core from base with a teaspoon. Place in poaching liquid. Cover with a circle of non-stick baking paper - this helps to keep the pears submerged - and then sauce pan lid. Reduce heat to low and cook for 40-60 minutes, turning occasionally, until pears are tender.
Transfer pears to serving plates with a slotted spoon. Spoon over some of the syrup and serve with cream, if desired.
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