Name: Cantaloupe, Honeydew, and Almond Bombe
Yield: Makes 8 to 10 servings
Ingredients: 1 1/3 cups sugar; 1 1/3 cups water; 3 cups cubed (1/2 inch) ripe cantaloupe; 1/4 cup fresh lime juice; 2 cups cubed (1/2 inch) ripe honeydew melon; Vegetable oil for brushing mold; 1 pint super premium vanilla ice cream, slightly softened; 1 1/2 cups slivered almonds (7 ounces), toasted; 1/8 teaspoon almond extract; an ice cream maker; a 7- to 8-cup decorative metal mold in the shape of a half-melon or a 2-quart metal bowl

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Cantaloupe, Honeydew, and Almond BombeSang An

This dessert is a trompe l'oeil, resembling the peel, rind, and flesh of a cantaloupe.

Cooks' notes:

·Sorbets can be made 2 days ahead of assembling bombe. Soften in refrigerator before using.
·Assembled bombe can be frozen up to 3 days.

Recipe notes

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