Name: Honeydew and Cantaloupe with Cinnamon-Clove Syrup
Yield: Makes 6 servings
Ingredients: 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

Recipe information

Yield
Makes 6 servings

Ingredients

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

Preparation

Step 1
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.)
Step 2
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.

TagsFruit Dessert Dessert Honeydew Melon Fruit Cantaloupe Ginger Herbs & Spices Dairy Free Gluten Free Nut Free Vegan Easy Simmer Summer Bon Appétit

Recipe notes

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