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Crenshaw and Paradise Melon with Cinnamon-Clove Syrup
By Melissa's Corporate Chefs


2 cups Water
1 cup Sugar
1 slice Ginger
3 whole Cloves
1 stick Canela
1 teaspoon Black Peppercorns whole
1 tablespoon Dark Rum
1 Crenshaw Melons halved, seeded
1 Paradise Melons halved, seeded


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.)

Scoop out enough melon balls from Crenshaw and Paradise to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.