Honeydew Melon with Sherry and Ice Cream

Cut melon in half, scrape out seeds with a spoon. Remove melon flesh with a baller (or small spoon). Mix melon cones, lime zest and sherry and cook for half an hour cooled marinate.

Toast almond kernels in a non-stick frying pan without fat until golden brown. Fill melon balls into melon halves. Sprinkle with almond kernels and decorate with mint. Pour ice cream on top and bring to the table on the spot.

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