I liked this as a quick and simple dessert idea. Unadulterated canteloupe already makes a great dessert (as long as it's perfectly ripe), but sometimes it's nice to try a variation on the theme. This doesn't take too much extra time or effort and still lets the canteloupe shine through. It can also help give your melon a little boost if it happens to be slightly under-ripe.

I definitely wouldn't bother with this all the time. But it makes for a nice, shake-it-up, once-in-a-while thing. And it also makes a nice way to make a simple fresh fruit offering seem a little more special when serving guests.

Cantaloupe in Spiced Syrup

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

• 1/2 c. sugar
• 1/2 c. water
• 3cm fresh ginger, sliced
• 1 star anise
• 1 tsp. lemon zest
• 2 Tbsp. lemon juice
• 1 cantaloupe

Directions

1. Combine the sugar, water, ginger, star anise, and lemon zest and bring to a boil.
2. Reduce heat and simmer for 10 minutes.
3. Stir in lemon juice and cook for another minute or so.
4. Remove from heat and allow to cool.
5. Meanwhile, peel, seed, and cube the cantaloupe.
6. Toss the melon pieces with the syrup and serve.