Peel the ginger and slice it into thin matchsticks. Split the vanilla pod lengthwise. In a 24 cm non-stick sauté pan, combine the ginger, vanilla, cinnamon sticks, and sugar. Add 3 dl of water and bring to a boil.
Boil the mixture for 5 minutes to develop the flavors.
Meanwhile, halve the melons vertically, remove the seeds, and slice each half into 1 cm thick pieces. Remove the rind from the slices.
After 5 minutes, add the melon slices to the pan. Cook for 3 minutes per side over low heat, then remove with a slotted spatula. Continue reducing the juices until syrupy.
Arrange the melon slices in a bowl and drizzle with the spiced syrup. Refrigerate for 6 hours to allow flavors to meld.
Serve chilled with mixed red berries like wild strawberries, raspberries, and redcurrants, alongside vanilla ice cream or chocolate sorbet.
Recipe from The Scotto Sisters' Perfume Kitchen. Photos by Christine Fleurent.
