|
|
|
Gingered Cantaloupe or Honeydew Melons
|
|
|
1
Reviews
|
|
By:
Grace Lunsford
|
|
Gingered Cantaloupe or Honeydew Melons Recipe gently cooks fruit in mixture of crystallized ginger, fresh ginger, rice wine, sugar, salt and cinnamon stick, reduces mixture to a syrup to pour over then seasons with white pepper and lemon juice.
|
INGREDIENTS
|
|
1 large or 2 small cantaloupe or honeydew melons, barely
ripe
|
|
2 tablespoons minced
crystallized ginger
|
|
2 tablespoons minced
fresh ginger
|
|
1/2 cup rice wine
|
|
Pinch sugar
|
|
Pinch salt
|
|
Half a cinnamon stick
|
|
White pepper
|
|
Lemon juice
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Cut melons into fan shapes as pictured.
|
|
|
|
2:
In a small saucepan combine 1 tablespoon crystallized ginger, the fresh ginger, rice wine, sugar, salt, and cinnamon stick. Bring to a simmer. Add melon fans and simmer
slowly for 1 to 2 minutes, depending
on ripeness. (Less ripe melons will need to cook the longest.) Remove from heat and allow melons to cool in liquid.
|
|
|
|
3:
Remove melons and strain liquid through a fine sieve. In a small saucepan over high heat, reduce liquid until syrupy. Pour over melons. To serve, season melons with a grinding of white pepper and a squeeze of
lemon juice. Garnish with remaining
crystallized ginger.
|
|
|
|
4:
|
|
|
|
Print Preview
|
Rate This Recipe
|