CANTALOUPE IN PINK PEPPERCORN SYRUP

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Cantaloupe in Pink Peppercorn Syrup image

Provided by Jeremiah Bacon

Categories     Breakfast     Brunch     Dessert     Low Fat     Vegetarian     Quick & Easy     Low Cal     Cantaloupe     Summer     Bon Appétit     Fat Free     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup sugar
2 teaspoons pink peppercorns
1 bay leaf
1/2 vanilla bean
1 medium cantaloupe (peeled, seeded, cut into 1 1/2" pieces)
flaky sea salt (such as Maldon)

Steps:

  • Combine 1/4 cup sugar, 2 teaspoons pink peppercorns, 1 bay leaf, and 1/4 cup water in a small saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod. Bring mixture to a boil, stirring to dissolve sugar. Let cool; remove bay leaf and vanilla pod. Serve 1 medium cantaloupe (peeled, seeded, cut into 1 1/2" pieces) drizzled with syrup and sprinkled with flaky sea salt (such as Maldon).

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