Peppered Cantaloupes
Submitted by John on 10 February 2007 - 4:22pm.
Pepper and fruit has always had a great relationship, just like chilled pear pepper soup. The pungency of the pepper and the sweetness of the fruit is a unique blance. I ran across this in my old cooking notebook.
Ready
- 2 2lb cantaloupes, seeded and halved
- ¼ tsp Szechuan peppercorns
- ¼ tsp Pink peppercorns
- ¼ tsp White peppercorns
- ¼ tsp Black peppercorns
- ¼ tsp whole allspice
Balsamic Syrup
- ⅓ cup white wine
- 1 cup Balsamic Vinegar
- 2 Tbsp sugar
Set
- Mortar and pestle or spice grinder
- Small saucepan
- Melon baller scoop
Go
- Combine wine, vinegar, sugar small saucepan over medium heat.
- Simmer until slightly thickened and syrupy, 25-30 minutes.
- Remove from heat and let cool.
- Add all spices to mortar or spice mil and grind to fine powder.
- With melon baller, scoop out flesh of melons keeping the shape of rind which will be used as bowl.
- When all flesh has been scooped, return to rind bowls.
- To serve, drizzle a little of the syrup over melons and sprinkle with about ¼ tsp of spice mixture.
What you should know
I often use the leftover syrup to glaze salmon fillets for grilling.
Re: Peppered Cantaloupes
Submitted by Al Dente on 17 January 2010 - 10:41pm.
Great dessert.
I used black peppercorns only (sorry) and still this was really good. What I really liked was the balsamic syrup. I could eat that by the spoonful.
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Thanks John, I’ll have to add this to my Fruit and pepper research.