Photo: Erin Kunkel Styling: Chelsea Zimmer
Hands-on Time
23 Mins
Total Time
23 Mins
Yield
Serves 8 (serving size: 3/4 cup fruit and about 3 tablespoons sauce)

This is a lovely dessert, the rum adding a nice French touch (because the French were colonialists in sugar cane countries, they have a huge penchant for rum). Here, along with ginger, it adds rich depth.

How to Make It

Step 1

Scrape seeds from vanilla bean; discard bean. Place seeds, sugar, 1/2 cup water, and ginger in a saucepan over medium heat. Cook 8 minutes or until sugar dissolves and syrup is slightly thickened. Remove from heat. Strain through a fine sieve into a small bowl set into a large bowl of ice water; let stand 5 minutes, stirring occasionally. Stir in rum and lime juice.

Step 2

Divide melons and figs among 8 glasses; top with syrup. Garnish with lime wedges and pepper.

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