Melone Stile Esotico

The romantic languages of French, Italian and Spanish always make everything sound so exotic and fascinating, even when in reality, they are just simple things. Maybe, that’s why they are called the romance languages. πŸ™‚ This is certainly true with this simple, easy recipe as well. I took cantaloupe and doctored it up a bit with a simple rosemary and apple syrup and with a flick of the wrist, it became melone stile esotico. Doesn’t that sound a lot more intriguing than just plain cantaloupe?

This simple recipe only called for four ingredients and only took minutes to make. Don’t let the simplicity fool you though. It was a huge hit and was a welcomed light dessert after a heavy meal of rich lasagna. The cantaloupe can either be cut into slices or melon balls, but because I was taking it with me to another location, I thought it was easier as slices.

Cantaloupe with Apple Rosemary Syrup

2 cantaloupes, peeled seeded, and either cut into slices or served as melon balls

2 cups apple juice

1 cup sugar

5 fresh rosemary sprigs

Cut the cantaloupe into either melon balls or into slices.

Combine the sugar, apple juice and 3 of the rosemary sprigs in a heavy saucepan and bring to a full rapid boil.

Remove the rosemary sprigs and discard, then spoon or pour the sauce over the cantaloupe.

Let it chill in the refrigerator for at least 2-3 hours, or overnight, then serve, adding more of the rosemary sprigs right before serving.

This is a light refreshing, healthy dessert that can be enjoyed anytime.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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