Active time: 15 min Start to finish: 55 min

Makes 8 servings.

INGREDIENTS

• 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.

Cooks’ notes:
• 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.

Tags: Honeydew, Lemon, Recipe, Syrup, Thyme