Honeydew And Cantaloupe With Cinnamon Clove Syrup Recipes

Steps:

• 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 honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.

Steps:

• Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.

Steps:

• Seed and peel cantaloupe; cut into chunks. Transfer to a food processor or blender; process until very smooth. In an open airtight container, combine 2 cups cantaloupe puree with the simple syrup. Refrigerate, covered; use syrup within 2 days.