Can be prepared in 45 minutes or less.

Ingredients

　　1 cup raspberries

　　2 small peaches, peeled, pitted, and chopped

　　1 tablespoon sugar, or to taste

　　1 tablespoon extra-virgin olive oil

　　1/8 teaspoon coarsely crushed freeze-dried green peppercorns plus additional for sprinkling the melon

　　16 thin wedges of seeded and peeled honeydew melon, cantaloupe, or Persian melon or a combination, chilled

　　2 fresh basil leaves, sliced very thin, for sprinkling the melon plus 8 basil sprigs for garnish

　　In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.