- 1 Galia melon
- small bunch fresh mint, chopped
- 200g/7oz caster sugar
- 4 tbsp water
- 50ml/2fl oz champagne
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- Preheat the oven to 170C/325F/Gas 3.
- Slice the melon in half and remove the seeds using a spoon.
- Slice each half into four wedges and place onto a baking sheet.
- Place the melon in the oven and cook for five minutes while you make the syrup.
- For the syrup, place the sugar and water into a pan. Dissolve the sugar over a low heat, before turning up the heat. Add the remaining syrup ingredients and reduce by a third.
- Arrange the warm melon on a serving platter, spoon over the syrup and sprinkle with chopped mint.