:
2-1/2 pounds ripe watermelon
1/4 cup sugar
1/4 cup cornstarch
1 teaspoon orange blossom water
Pinch of ground cinnamon
1-1/2 ounces bittersweet chocolate, cut into small pieces
2 tablespoons chopped pistachios plus extra for sprinkling
Preparation:
Cut watermelon into chunks and remove rind and seeds. Put watermelon through a food mill or process in a blender to get about 2 cups juice.

Combine the watermelon juice, sugar and cornstarch in a saucepan, and stir until the cornstarch completely dissolves. Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the pudding is bright red. Stir in the orange blossom water and cinnamon.

Pour into 4 or 5 small ice cream goblets. When cool, stir in chocolate pieces and pistachios.

Refrigerate until well chilled. To serve watermelon pudding, sprinkle with chopped pistachios