HONEYDEW AND CANTALOUPE WITH CINNAMON-CLOVE SYRUP

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Honeydew and Cantaloupe with Cinnamon-Clove Syrup image

Categories     Rum     Dessert     Cantaloupe     Honeydew     Summer     Cinnamon     Clove     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 cups water
1 cup sugar
1 1-ounce piece fresh ginger, sliced
3 whole cloves
1 3-inch cinnamon stick
1 teaspoon whole black peppercorns
1 tablespoon dark rum
1 honeydew melon, halved, seeded
1 cantaloupe melon, halved, seeded

Steps:

  • Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
  • Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.

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