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Watermelon Pudding

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

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

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 mixture 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, sprinkle with chopped pistachios.

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