A Melon Bowl
A fresh melon cut in half can be a great inspiration for dessert. In France they scoop out the seeds, then fill the cavity with port wine, but the possibilities are endless. Try a scoop of lime sorbet, sprinkled with a few lavender blossoms. Or orange sections steeped in Cointreau and topped with a few finely chopped mint leaves. Your “bowl” might even hold a strawberry shortcake made with sliced berries, whipped cream, and a savoyard biscuit or shortbread finger.