From “1,080 Recipes,” by Simone and Ines Ortega. The melon is good with raspberry sherbet. Serves 4.
Ingredients
Sunflower oil for brushing
2 tablespoons orange blossom or other single-flower honey
4 small melons, such as cantaloupe, halved, seeded and cut into wedges
2 tablespoons vanilla sugar (see below)
Juice of 1 lemon
2 tablespoons toasted sesame seeds
1 cup almonds, chopped
Directions
Brush the barbecue grill with oil. Pour the honey into a pan and place the pan on the side of the grill to warm through. Slice the melons and put them on the grill. Cook for 3-4 minutes on each side, until lightly marked with the bars of the grill. Transfer to a plate and sprinkle with the vanilla sugar and pour the lemon juice over them. Put the melon slices on individual plates or a serving dish and pour the warm honey over them. Sprinkle with the sesame seeds and almonds and serve.
Note: To make vanilla sugar, bury a whole vanilla bean in 2 cups sugar, cover and let sit for several days.
