Rating: 5 stars
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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.

Susan Herrmann Loomis
Recipe by Cooking Light June 2016

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Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
23 mins
total:
23 mins
Yield:
Serves 8 (serving size: 3/4 cup fruit and about 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

182 calories; fat 0.3g; saturated fat 0.1g; poly fat 0.1g; protein 1g; carbohydrates 42g; fiber 2g; iron 1mg; sodium 31mg; calcium 40mg; sugars 31g; added sugar 18g.
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