Cantaloupe In Pink Peppercorn Syrup Recipes

CANTALOUPE CURLS WITH SPICED WINE

Cantaloupe Curls with Spiced Wine image

An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.

Provided by Lillian Chou

Categories Fruit Dessert No-Cook Quick & Easy Cantaloupe Red Wine Summer Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 cup dry red wine
2 tablespoons sugar
1 Turkish or 1/2 California bay leaf
1 teaspoon mustard seeds
1 teaspoon pink peppercorns (optional), crushed
2 ripe cantaloupes, chilled

Steps:

Simmer all ingredients except cantaloupes in a 1-quart heavy saucepan until reduced to about 1/4 cup, 10 to 15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever), then divide curls among 4 bowls along with any juices. Just before serving, drizzle each serving with about 1 tablespoon cooled spiced wine.

CANTALOUPE SYRUP

Cantaloupe Syrup image

Use to make popsicles, flavour ice teas or punch, or create a refreshing fizzy drink! From Martha Stewart Kids

Provided by SoupCookie

Categories Beverages

Time 15m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 2

Ingredients

1 small cantaloupe, about 1 pound
2 cups simple syrup

Steps:

Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth.
In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days.
*Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish with a few frozen melon balls.

Nutrition Facts : Calories 50, Fat 0.3, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 12, Fiber 1.3, Sugar 11.6, Protein 1.2

CANTALOUPE IN PINK PEPPERCORN SYRUP

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

Ingredients

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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Combine sugar, peppercorns, and 1 cup water in a small saucepan. Bring to a boil and cook, stirring, until sugar dissolves; let cool completely. Strain mixture and discard peppercorns. Chill until very cold, about 2 hours.
Place cantaloupe in a blender and process until very smooth, about 1 minute. Pour through a fine-mesh strainer, pressing on solids to remove juice (you should have 1 cup juice). Discard solids.
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