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Epicurious
Gourmet

Honeydew in Lemon Thyme Syrup

4.2

(3)

Cooks' notes:

·Strained syrup can be made 1 week ahead and chilled, covered. Bring to room temperature before using. ·Melon in syrup can be made 1 hour ahead and kept at room temperature, covered.

Recipe information

  • Total Time

    55 minutes

  • Yield

    Makes 8 servings

Ingredients

1 cup water
1/2 cup sugar
1/4 cup chopped fresh lemon thyme
1 1/2 firm-ripe honeydew melons, seeded and cut lengthwise into 1 1/2-inch-wide wedges
Garnish: tender lemon thyme sprigs; lemon wedges

Preparation

  1. Step 1

    Bring water, sugar, and lemon thyme to a boil in a 1-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup until reduced to about 3/4 cup, 5 to 10 minutes. Remove pan from heat and steep syrup, covered, 30 minutes. Pour through a sieve into a bowl, pressing on and discarding thyme.

    Step 2

    While syrup steeps, remove rind from honeydew wedges, then halve each wedge crosswise on a slight diagonal.

    Step 3

    Put melon in a shallow bowl and drizzle with syrup.

TagsDessertFruit DessertHoneydewMelonFruitThymeHerbs & SpicesDairy FreeGluten FreeNut FreeVegan5 Ingredients or FewerEasySimmerSummerGourmet
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