Figs, Pistachio & Dark Chocolate

Figs, Pistachio & Dark Chocolate

Melon in Honey-Ginger Syrup

Note: You can also use fresh peach slices from six peaches with skins removed rather than melon slices.

Serves: 6

• 2 ounces grated ginger root
• 1 lemon, juiced
• 2 cups water
• ½ cup raw honey
• 1 cantaloupe or honeydew melon

1. Combine in a sauce pan, the ginger, lemon juice, water and honey. Stir and over medium-high heat bring to a boil. Simmer for 20 minutes on low heat, uncovered until the liquid reduces.
2. Remove syrup from stove and allow to cool to room temperature.
3. Cut the melon in half, scoop out the seeds and slice it into wedges about 1-inch thick. Remove the skin then cut the slices into bite-size pieces into a serving bowl.
4. Add the syrup to the melon slices and stir to coat. Cover the bowl and place in a refrigerator at least for 1-hour before serving.