Fire and Ice Melon

Ingredients

• ⅓ cup granulated sugar or honey
• ¼ cup white wine or water
• 1 tsp minced red bell pepper
• 1 tsp minced yellow bell pepper
• 2 tsp seeded and minced serrano chiles, or to taste
• ¼ cup fresh lime juice
• 1 tbsp minced fresh mint
• 2 medium-sized honeydew, cantaloupe, crane or other ripe melon
• 8 fresh figs, cut into fans
• edible flower petals, if available, for garnish

Directions

1. Combine sugar and wine in saucepan and cook over medium-low heat, stirring, until sugar dissolves.
2. Add bell peppers and remove from heat.
3. Cool and add chiles, lime juice, mint and peppers.
4. Leftover syrup can be stored in refrigerator for up to 2 weeks.
5. To serve, cut melons in half and remove seeds.
6. Cut into decorative shapes and arrange attractively on chilled plates.
7. Spoon chile syrup over melons and garnish with fig fans and flower petals, if available.