This chilled melon dessert is a true farmers’ market showstopper — a pastel mix of honeydew and cantaloupe bathed in a delicately spiced syrup infused with jalapeño and cloves. The light heat from the pepper enhances the melons’ natural sweetness without overpowering it, making this dish both refreshing and intriguing. Serve it in a glass bowl or hollowed melon halves for a stunning summer presentation. Pair with crisp ginger cookies or biscotti for the perfect finish to a warm evening meal.
INGREDIENTS:
1 1/2 cups water
1 1/2 cups sugar
1 jalapeno, seeded, cut in half horizontally
1 teaspoon whole cloves
2 large honeydew melons, cut in half and seeded
2 cantaloupes, cut in half and seeded
METHOD:
In a medium saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Add the jalapeño and cloves, then remove from heat. Let the syrup steep for about 1 hour to allow the flavors to infuse.
Strain the syrup through a fine mesh sieve, discarding the jalapeño and cloves. Allow the syrup to cool to room temperature, then refrigerate until chilled.
Using a melon baller, scoop out the flesh from the honeydew and cantaloupe. Place the melon balls in a large glass bowl or serving dish.
Pour the chilled syrup over the melon balls, stirring gently to coat evenly. Cover and refrigerate for at least 1 hour before serving so the fruit absorbs the spicy-sweet flavor.
Spoon into individual bowls or serve in a clear glass serving bowl. Garnish with fresh mint sprigs or edible flowers. Enjoy as a light summer dessert, ideally with ginger cookies on the side.
