Honeydew and Cantaloupe with Cinnamon-Clove Syrup

• 2 cups water
• 1 cup sugar
• 1 1-ounce piece fresh ginger, sliced
• 3 whole cloves
• 1 3-inch cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 tablespoon dark rum
• 1 honeydew melon, halved, seeded
• 1 cantaloupe melon, halved, seeded

1. Bring first 6 ingredients to boil in small saucepan over medium heat.
2. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes.
3. Cool.
4. Strain mixture.
5. Add rum and stir to combine.
6. Refrigerate until cold, at least 1 hour.
7. (Cinnamon-clove syrup can be prepared 2 days ahead.
8. Keep refrigerated.)
9. Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total.
10. Divide melon balls among 6 bowls.
11. Top with syrup and serve.

water, sugar, fresh ginger, cloves, cinnamon, whole black peppercorns, dark rum, honeydew melon, cantaloupe

Taken from www.epicurious.com/recipes/food/views/honeydew-and-cantaloupe-with-cinnamon-clove-syrup-105323 (may not work)