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Dessert
4 - 6 servings
10 minutes
15 minutes
Chef Chris Faulkner
1/2 cup water
1/2 cup white wine
1/2 cup sugar
Orange zest (3 inch)
1 tablespoon Rosemary, chopped, fresh leaves plus rosemary springs for garnish
1 teaspoon whole black peppercorns
1/4 cup orange juice fresh
4 cups Casaba melons, melon balls chilled
In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns.
Boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes.
Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold.
Stir the orange juice into the syrup.
In a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.
When handling fresh rosemary, always wear disposable gloves and avoid touching the skin or eyes, or wash hands thoroughly afterward with soap and water. The oils from this fresh herb can burn.
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