3 pounds of ripe watermelon flesh (about a 5 to 6 pound watermelon)
2/3 cup sugar
1/2 cup cornstarch
1 teaspoon vanilla extract or triple sec (orange liqueur)
3 tablespoons chopped pistachios
1 ounce bittersweet chocolate, coarsely chopped
Sweetened whipped cream (optional)
Ground cinnamon for dusting
Remove the watermelon flesh from the rind. Cut the flesh into large cubes.
Put the watermelon cubes in a blender of food processor and blend until
smooth. Set aside.
Combine the sugar and cornstarch in a saucepan. Whisk in the watermelon
puree. Place the saucepan over medium-low heat and bring to a boil, stirring
constantly. Continue cooking for about 5 minutes or until the mixture has
thickened. Remove form the heat and stir in the vanilla or triple sec. Transfer
to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin
from forming. Allow to cool to room temperature. If you want to make the
pudding with the pistachios and chocolate stirred in do that now. Otherwise
refrigerate the pudding until well chilled.
Spoon into dessert dishes, top with a dollop of whipped cream and evenly
distribute the pistachios and chocolate over the individual servings. Sprinkle
each with some cinnamon and serve.