CANTALOUPE IN PINK PEPPERCORN SYRUP
Provided by Jeremiah Bacon
Categories Breakfast Brunch Dessert Low Fat Vegetarian Quick & Easy Low Cal Cantaloupe Summer Bon Appétit Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine 1/4 cup sugar, 2 teaspoons pink peppercorns, 1 bay leaf, and 1/4 cup water in a small saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod. Bring mixture to a boil, stirring to dissolve sugar. Let cool; remove bay leaf and vanilla pod. Serve 1 medium cantaloupe (peeled, seeded, cut into 1 1/2" pieces) drizzled with syrup and sprinkled with flaky sea salt (such as Maldon).
PEPPERY CANTALOUPE CUBES
I love sharing these two ingredient recipes, though this one may sound a little odd. I must admit when I heard a chef on TV say that freshly ground black pepper on sweet cantaloupe is exceptional, I was thinking more like- bizarre! But once you taste this, especially you cantaloupe lovers, you may never eat it any other way.
Provided by Christmas Carol
Categories Melons
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Divide cantaloupe cubes into 4 dessert bowls.
- Using pepper mill, grind freshly ground black pepper over cantaloupe to taste.
- Note; Be sure to use freshly ground black pepper- I'm not sure if regular pepper would have the same effect.
- A very ripe cantaloupe, the sweeter the better, works best.
CANTALOUPE SYRUP
Use to make popsicles, flavour ice teas or punch, or create a refreshing fizzy drink! From Martha Stewart Kids
Provided by SoupCookie
Categories Beverages
Time 15m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 2
Steps:
- Peel and seed cantaloupe, then cut into chunks. Put in food processor or blender, and whirl till very smooth.
- In an air tight container mix 2 cups cantaloupe puree with simple syrup, cover and store in fridge; use within 2 days.
- *Fizzy drink: in a tall glass add 2-3 tablespoons cantaloupe syrup and top off with soda water, garnish with a few frozen melon balls.
Nutrition Facts : Calories 50, Fat 0.3, SaturatedFat 0.1, Sodium 23.5, Carbohydrate 12, Fiber 1.3, Sugar 11.6, Protein 1.2
CANTALOUPE SYRUP
Use any leftover syrup to flavor summer drinks, or freeze in an ice-cream maker for sorbet.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 3 cups
Number Of Ingredients 2
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.
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