Cantaloupe Curls with Spiced WineSang An
An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay–infused wine syrup keeps things interesting.
Cooks' Note
Spiced wine can be made 1 week ahead and chilled in an airtight container.
Recipe information
Total Time
30 min
Yield
4 servings
Ingredients
1 cup dry red wine
2 tablespoons sugar
1 Turkish or 1/2 California bay leaf
1 teaspoon mustard seeds
1 teaspoon pink peppercorns (optional), crushed
2 ripe cantaloupes, chilled
Preparation
Step 1
Simmer all ingredients except cantaloupes in a 1-quart heavy saucepan until reduced to about 1/4 cup, 10 to 15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
Step 2
Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever), then divide curls among 4 bowls along with any juices. Just before serving, drizzle each serving with about 1 tablespoon cooled spiced wine.
