Honeydew and Cantaloupe with Cinnamon-Clove Syrup

1. 1

   Bring first 6 ingredients to boil in small saucepan over medium heat.

2. 2

   Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes.

3. 3

   Cool.

4. 4

   Strain mixture.

5. 5

   Add rum and stir to combine.

6. 6

   Refrigerate until cold, at least 1 hour.

7. 7

   (Cinnamon-clove syrup can be prepared 2 days ahead.

8. 8

   Keep refrigerated.)

9. 9

   Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total.

10. 10

    Divide melon balls among 6 bowls.

11. 11

    Top with syrup and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.