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.
- 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
- ⅓ cup white wine
- 1 cup Balsamic Vinegar
- 2 Tbsp sugar
- Mortar and pestle or spice grinder
- Small saucepan
- Melon baller scoop
- 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.