Grilled Melon with Honey-Mint Sauce
by Jes Mostek
serves: 4
  1/2   canteloupe
    cooking oil
  1/4 c.   honey
  1/4 c.   fresh mint leaves, loosely packed
  1/4 c.   water
  1 pt.   ice cream (optional)
  Cut the melon in half, and remove the seads from the middle. Cut the rind away from half of the melon and slice the melon-half into 8-10 long slices. Wrap up the other half of the melon to use at some later date.

Heat up the grill and brush the grill-rack clean. Rub one side of each slice of melon with cooking oil. Place the melon slices, oil-side-down directly on the grill rack. Grill for 2-4 minutes (just until the grill-marks are visible).

Use a mortar and pestle to mash the mint leaves, or cut them into small pieces with a sharp knife (the more you bruise the leaves, the more flavor you'll taste).

In a small sauce pan over medium heat, whisk together the honey, mint, and water just until the honey is completely dissolved in the water. Transfer honey-mint sauce to a small pitcher, creamer, or gravy boat.

Pour the honey-mint sauce over each serving of the grilled melon.