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Dessert
6 servings
1 hour 15 minutes
30 minutes
Melissa's Corporate Chefs
2 cups water
1 cup sugar
1 slice ginger
3 whole cloves
1 stick canela
1 teaspoon whole black peppercorns
1 tablespoon dark rum
1 Crenshaw melon, halved and seeded
1 Paradise melon, halved and 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.
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