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| Ingredients: | |||||
| 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) | ||||
| Directions: | |||||
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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. |
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