Active time: 15 min Start to finish: 55 min
Makes 8 servings.
- 1cup water
- 1/2cup sugar
- 1/4cup chopped fresh lemon thyme
- 1 1/2firm-ripe honeydew melons, seeded and cut lengthwise into 1 1/2-inch-wide wedgesgarnish:tender lemon thyme sprigs; lemon wedges
DIRECTIONS Bring water, sugar, and lemon thyme to a boil in a 1-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup until reduced to about 3/4 cup, 5 to 10 minutes. Remove pan from heat and steep syrup, covered, 30 minutes. Pour through a sieve into a bowl, pressing on and discarding thyme.
While syrup steeps, remove rind from honeydew wedges, then halve each wedge crosswise on a slight diagonal.
Put melon in a shallow bowl and drizzle with syrup.
• Strained syrup can be made 1 week ahead and chilled, covered. Bring to room temperature before using.
• Melon in syrup can be made 1 hour ahead and kept at room temperature, covered.