Honeydew and Cantaloupe with Cinnamon-Clove Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.)
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.
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