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.
