Sauteed Cantaloupe With Fleur De Sel

1. 1

   Using a serrated knife, remove peel of both cantaloupes.

2. 2

   Cut them in half lengthwise.

3. 3

   With a spoon, gently remove seeds, being careful not to bruise the fruit.

4. 4

   Set aside one cantaloupe half.

5. 5

   Place remaining three halves cut side down on a cutting board.

6. 6

   Slice each half lengthwise into six spears, for a total of 18 spears.

7. 7

   Using a vegetable peeler, shave remaining cantaloupe half into paper-thin slices, and refrigerate.

8. 8

   In a large saute pan over low heat, melt 4 tablespoons sugar until it liquefies and turns a light caramel color, about 1 1/2 minutes.

9. 9

   Add half the cantaloupe spears, and saute for about 30 seconds on each side.

10. 10

    Add 1/4 cup water, and simmer until water is almost gone, about 5 minutes.

11. 11

    Transfer cantaloupe to a plate, and repeat with remaining cantaloupe spears, the remaining 4 tablespoons sugar, and an additional 1/4 cup water.

12. 12

    To serve, sprinkle spears evenly with fleur de sel.

13. 13

    Place three spears on each of six serving plates, and garnish with the chilled paper-thin cantaloupe slices and two turns of freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.