WATERMELON SEMIFREDDO

This is a dessert typical of Palermo, the capital of Sicily. It falls somewhere between an egg less custard and ice cream.

At first, this dessert may seem more sinful fattening than it is, since its deceptive creaminess is not due to the inclusion of eggs, milk, or cream.

FOR 6 TO 8 SERVINGS

INGREDIENTS

1 or more small watermelons, weighing 5 to 6 pounds total
4 to 6 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
2 tablespoons diced candied fruit
2 tablespoons sweet chocolate, roughly chopped

Scoop out the red flesh of the melon, avoiding any of the white near the rind. Pass the pulp through a strainer or food mill to remove the seeds. You should have about 4 cups of strained flesh.

Place the flesh into a large deep saucepan with the sugar and the cornstarch. Place the pan over medium heat and stir constantly until the mixture just reaches the boiling point; it appear creamy.

Remove the pan from the heat and let the mixture cool to room temperature. Stir in the vanilla, candied fruit, and chocolate. Pour the mixture into a 2-quart ice-cream mold or 8 individual molds or custard cups. Place the mold in the freezer for 3 hours or longer, until it is cold and thick but not hard. (If you have one, you can also process the mixture in an ice cream machine, according to its manufacturer's directions.) The Watermelon Semifreddo is now ready to delight your palate.

NOTE: The quantity of sugar and of cornstarch are adjustable according to taste. More or less cornstarch will affect the mixture's thickness. Similarly, the degree of sweetness can be adjusted according to your taste and the sweetness of the melon itself. Also, there are those prefer to use bitter or bittersweet chocolate and much more candied fruit.