Fire and Ice Melon

• 13 cup granulated sugar or honey
• 1/4 cup white wine or water
• 1 tsp. minced red bell pepper
• 1 tsp. minced yellow bell pepper
• 2 tsp. seeded and minced serrano chiles, or to taste
• 1/4 cup fresh lime juice
• 1 Tbs. minced fresh mint
• 2 medium-sized honeydew, cantaloupe, crane or other ripe melon
• 8 fresh figs, cut into fans
• Edible flower petals, if available, for garnish

1. Combine sugar and wine in saucepan and cook over medium-low heat, stirring, until sugar dissolves.
2. Add bell peppers and remove from heat.
3. Cool and add chiles, lime juice, mint and peppers.
4. Leftover syrup can be stored in refrigerator for up to 2 weeks.
5. To serve, cut melons in half and remove seeds.
6. Cut into decorative shapes and arrange attractively on chilled plates.
7. Spoon chile syrup over melons and garnish with fig fans and flower petals, if available.

sugar, white wine, red bell pepper, yellow bell pepper, serrano chiles, lime juice, fresh mint, honeydew, fresh figs, flower petals

Taken from www.vegetariantimes.com/recipe/fire-and-ice-melon/ (may not work)