Peel the ginger and cut it into thin sticks. Split the vanilla lengthwise. Put the ginger, vanilla, cinnamon and sugar in a 24 cm non-stick sauté pan. Add 3 dl of water and bring to the boil.
Boil for 5 minutes.
Meanwhile, cut the melons vertically in half and remove the seeds. Cut each melon half into 1 cm thick slices and remove the rind.
After the syrup has cooked for 5 minutes, add the melon slices to the skillet. Let them cook for 3 minutes on each side over low heat then remove them from the pan with a slotted spatula. Reduce the cooking juices until it is syrupy.
Put the melon slices in a bowl and coat them with the spiced syrup. Leave to rest for 6 hours in the refrigerator before tasting.
Serve this melon compote with a mixture of red fruits:wild strawberries, raspberries, destemmed redcurrants…, vanilla ice cream or chocolate sorbet.
Source:The Scotto Sisters Perfume Kitchen. Photos by Christine Fleurent