Sauteed Cantaloupe With Fleur De Sel

• 2 medium cantaloupes
• 8 tablespoons sugar
• 1/4 teaspoon fleur de sel, or coarse sea salt finely ground
• Freshly ground black pepper

1. Using a serrated knife, remove peel of both cantaloupes.
2. Cut them in half lengthwise.
3. With a spoon, gently remove seeds, being careful not to bruise the fruit.
4. Set aside one cantaloupe half.
5. Place remaining three halves cut side down on a cutting board.
6. Slice each half lengthwise into six spears, for a total of 18 spears.
7. Using a vegetable peeler, shave remaining cantaloupe half into paper-thin slices, and refrigerate.
8. In a large saute pan over low heat, melt 4 tablespoons sugar until it liquefies and turns a light caramel color, about 1 1/2 minutes.
9. Add half the cantaloupe spears, and saute for about 30 seconds on each side.
10. Add 1/4 cup water, and simmer until water is almost gone, about 5 minutes.
11. Transfer cantaloupe to a plate, and repeat with remaining cantaloupe spears, the remaining 4 tablespoons sugar, and an additional 1/4 cup water.
12. To serve, sprinkle spears evenly with fleur de sel.
13. Place three spears on each of six serving plates, and garnish with the chilled paper-thin cantaloupe slices and two turns of freshly ground pepper.

cantaloupes, sugar, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9358 (may not work)