1/4    Ripe watermelon
2/3 c  Sugar
1/2 c  Cornstarch
1 ts Vanilla extract
2 tb Chopped, blanched pistachios
1/2 oz Semisweet chocolate
- coarsely grated
3 tb Candied citron
- rinsed and chopped
Cinnamon; for finishing

Popular in Palermo, this dessert carries the humble watermelon to new
heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon
into a large bowl. Remove seeds and liquefy in food processor or blender.
Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add
watermelon juice gradually, whisking it in. Place over low heat and bring
to a boil, stirring constantly with a flat-edged wooden spatula. At the
boil, continue cooking about 5 minutes, stirring constantly, over lowest
heat. Remove from heat, stir in vanilla extract and pour into a mixing
bowl. Cool to room temperature, stirring occasionally to prevent a skin
from forming on the surface. After the gelo has cooled, stir in the
remaining ingredients, except the cinnamon. Pour into a glass serving bowl
and chill. To serve the gelo, spoon into dessert bowls and sprinkle with
cinnamon at the table.