Honeydew And Cantaloupe With Cinnamon Clove Syrup Recipes

CANTALOUPE OR HONEYDEW PRESERVES

Steps:

• Drop melon into boiling water.
• Let water return to a boil, then drain.
• Rinse with ice water, and let drain for 20 minutes.
• Spread the melon on a platter, sprinkle with alcohol and let stand for 15 minutes.
• Make a syrup by mixing 2 cups of the sugar with the cup of water.
• Add the ginger to the syrup and cook mixture over low heat, gradually adding the rest of the sugar.
• Add the melon to the syrup and continue cooking until melon becomes transparent.
• Remove the ginger.
• When mixture has cooled, place in jars and seal.

CANTALOUPE, HONEYDEW, AND ALMOND BOMBE

Steps:

• Make sorbets:
• Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
• Purée cantaloupe with 2 tablespoons lime juice in a blender, then transfer to a bowl and stir in 1 cup sugar syrup. Purée honeydew with remaining 2 tablespoons lime juice in cleaned blender, then transfer to another bowl and stir in remaining cup sugar syrup. Chill both mixtures, covered, until cold, about 2 hours.
• Freeze sorbets separately in ice cream maker. Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.
• Assemble bombe:
• Lightly brush mold with vegetable oil and freeze mold 30 minutes. While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.
• Pulse almonds in a food processor until finely ground (do not grind to a paste).
• Stir together almonds, ice cream, and almond extract until blended. Spread evenly onto bottom and up sides of chilled mold. (If ice cream begins to melt, freeze 10 minutes.) Freeze ice cream until firm, about 30 minutes. Spread honeydew sorbet in an even layer over ice cream and freeze until sorbet is firm, about 20 minutes. Fill center with cantaloupe sorbet, pressing in firmly, and smooth top. Cover mold with plastic wrap and freeze until hardened, at least 8 hours.
• To serve, unwrap mold and invert bombe onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan, then peel off plastic wrap and put bombe in refrigerator 10 minutes to soften.

CANTALOUPE WITH HONEY AND LIME

Steps:

• Using a sharp knife, slice the cantaloupe as thin as possible. Mound the slices on 4 serving plates, dividing evenly.
• Drizzle the cantaloupe with the honey, and then sprinkle with lime zest and juice. Serve immediately.
• Using a sharp knife, slice off the top and bottom of the melon so that it sits flat on a work surface.
• Following the shape of the melon, slice off the peel in strips, from top to bottom.
• Halve the peeled melon lengthwise, and scrape out the seeds with a spoon before slicing.