Chilled Honeydew Soup With Brandied Figs and Frizzled Prosciutto 4.000
Sep 5, 2007

Everything here is about the perfume: the sweet wine, the melon, the figs in brandy.

The soup takes about 35 minutes to prepare and needs 2 hours to chill, or up to overnight. If you use fresh figs, macerate them, uncooked, in brandy for about 1 hour; or heat them with the brandy for no more than 5 minutes and let cool, uncovered.

Servings: 4 - 5

Yield: Makes 4 to 5 cups

  • 1 small (2 1/2 to 3 pounds) honeydew melon, quartered, seeded, rind removed, and cut into small cubes
  • 8 basil leaves
  • Juice of 1 large lime (about 3 tablespoons)
  • 1 cup sweet white wine, such as Moscato d’Asti
  • 4 dried turkish figs, quartered
  • 1/2 cup brandy
  • 4 thin prosciutto slices


Puree the melon, basil and lime juice in a blender or a food processor until smooth; stop to scrape down the sides as necessary (you may have to work in batches). Transfer to a large bowl and add the wine, stirring to combine. Cover and refrigerate for at least 2 hours or up to overnight. (The soup may separate a bit in storage; whisk to reincorporate.)

Heat the dried figs and brandy in a small saucepan over medium heat until the brandy begins to bubble. Cover and remove from the heat; let sit at room temperature for 30 minutes or until the figs have softened.

Meanwhile, in a large, dry skillet over medium heat, cook the prosciutto slices for about 3 minutes, turning them once or twice, until the slices start to brown and become crisp. Transfer the slices to a cutting board and cut into bite-size pieces.

To serve, drain the figs, discarding the liquid. Divide the soup among shallow individual bowls. Garnish each with the fig quarters and prosciutto pieces.

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Recipe Source

Adapted from cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Leslie A. Garcia.

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