Ingredients
4 pounds cantaloupe melon pulp, from approximately 8 pounds of melon
1 cup sugar
2 whole vanilla beans
1 cup cornstarch
½ cup coarsely chopped pistachios
Preparation
Pass the cantaloupe pulp through a sieve into a large saucepan. Add the sugar. Cut the vanilla beans open lengthwise, scrape the tiny black seeds out, and add the seeds to the cantaloupe pulp. Mix the cornstarch with a spoonful or two of the pulp until well blended, then add the mixture to the pan and mix well. Put the saucepan on high heat, bring the mixture to a boil, reduce the heat to low, and cook for 5 minutes, until the mixture becomes as thick as soft mashed potatoes. Remove the pan from the heat, and stir in two thirds of the pistachios. When the mixture reaches room temperature, pour it into a Jell-O mold, cover with plastic wrap, and refrigerate overnight.
To serve, set the mold in hot water for 30 seconds to loosen the Jell-O, then turn it over onto a plate and give it a jerk to release the contents. Sprinkle the remaining pistachios over the top.
