From “The 150 Best American Recipes,” by Fran McCullough and Molly Stevens. Recipe by Caprial Pence. Serves 6.
Ingredients
1 large, ripe melon, seeded, rind removed, and flesh cut into 12 wedges
1/2 cup sugar
1 cup Riesling or other sweet white wine
1/4 cup orange liqueur, such as Grand Marnier or Cointreau
1 large slice fresh ginger
1 cinnamon stick
1 teaspoon frozen orange juice concentrate, thawed
Dash pure vanilla extract
1 teaspoon chopped fresh mint, plus sprigs for garnish
Directions
Place the melon in a high-sided baking dish. In a saucepan over high heat, combine all the remaining ingredients except the mint sprigs. Bring the mixture to a boil and cook until the sugar has completely dissolved, about 5 minutes. Let the syrup cool completely, then pour it over the melon. Cover and refrigerate for at least 1 hour or up to 24 hours.
To serve, place melon on a platter, pour the strained marinade over the top, and garnish with mint sprigs. Serve cold.
