melon marinated in valpolicella with vanilla

melone al valpolicella con vaniglia

for 6

4 large, ripe Cavaillon melons, or 6 small

3 whole vanilla pods

150 g caster sugar

1 bottle Valpolicella Classico

juice of 1 lemon

crème fraîche to serve

Split the vanilla pods, and pull some of the seeds away from the pods.

In a small saucepan over a gentle heat, dissolve the caster sugar in a third of the wine, then add the vanilla pods and their seeds. Simmer to thicken the wine syrup over a gentle heat. Allow to cool.

Cut the melons in half and scoop out the seeds. Scrape out the flesh in big pieces, and place in a large serving bowl. Pour over the lemon juice and the Valpolicella syrup, then finally the remainder of the Valpolicella. Cover and leave in a cool place for an hour. Serve with crème fraîche.