Fire And Ice Melon

Recipe Ingredients

1/3 cup	65g / 2.3oz	Granulated sugar or honey
1/4 cup	59ml	White wine or water
1 teaspoon	5ml	Minced red bell pepper
1 teaspoon	5ml	Minced yellow bell pepper
2 teaspoons	10ml	Minced seeded serrano chiles - or to taste
1/4 cup	59ml	Fresh lime juice
1 tablespoon	15ml	Minced fresh mint
2 tablespoons	30ml	Honeydew, cantaloupe, crane or (medium)
		Other ripe melon
8		Fresh figs - cut into fans
		Garnish
		Edible flower petals - if available

Recipe Instructions

Combine sugar and wine in saucepan and cook over medium-low heat, stirring, until sugar dissolves. Add bell peppers and remove from heat. Cool and add chiles, lime juice, mint and peppers. Leftover syrup can be stored in refrigerator for up to 2 weeks.

To serve, cut melons in half and remove seeds. Cut into decorative shapes and arrange attractively on chilled plates. Spoon chile syrup over melons and garnish with fig fans and flower petals, if available.

This recipe yields 8 servings.

Per Serving: 190 Cal; 2g Prot; 0g Total Fat (0 Sat. Fat); 48g Carb.; 0mg Chol; 35mg Sod.; 4g Fiber.

Wine Suggestions: The fruit with the chile demands a wine with residual sugar, fruity flavors and no oak aging. Complementary Rieslings, Gewürztraminers, Chenin Blancs and Muscats all fall into this category.

Description:

"In this dazzling combination, the hot chiles contrast with the cool melon. This makes a perfect light summertime dessert or appetizer."

Source:
Vegetarian Times, September 2002

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