Cantaloupe In A Lemon-Thyme Syrup

This would make a great appetizer for your Easter Dinner. It is simple yet refreshing and you come out looking like a real pro….

 

• 1 cup water
• 1/2 cup sugar
• 1/4 cup chopped lemon thyme
• 1  1/2 firm rype cantaloupe, seeded and cut lengthwise into 1 1/2 inch wedges
• Butter lettuce

Bring the water, sugar and lemon thyme to a boil over medium heat. Stir until the sugar dissolves and it reduces down to about 3/4 cup. Anywhere from 6-8 minutes.

Remove this from the heat and let stand for about 35-40 minutes. Strain through a sieve, pressing on the thyme, then discard.

Remove the rind from the cantaloupe, and cut each wedge in half, crosswise.
Put all the melon in a bowl and pour the syrup over all.

Put a leaf of butter lettuce on a plate, spoon some of the fruit and syrup in the center. Serve.