Marsala-Macerated Melon & Mint
This simple summer snack helps prove that everything is better when you add wine.
- 1 cup sugar
- 1 cup sweet Marsala wine
- ½ cup loosely packed mint leaves
- 1 honeydew melon, thinly sliced lengthwise
Place sugar and ½ cup water in heavy stainless pot. Caramelize sugar over medium-high heat until it turns deep golden-brown color. Remove pan from heat. Add wine and mint leaves. Cook to thicken slightly, about 30 seconds. Cool and refrigerate. Once cooled, pour over sliced melon to macerate. Let soak at least 3 hours. Drain excess liquid before serving. Makes 24–32 slices.
Need something to pair with the macerated melon and mint? Try this recipe for grissini (traditional Italian breadsticks) courtesy of Luke Palladino, chef/owner of Luke Palladino Hospitality Group.