Marinated Melon Wedges
1 large ripe cantaloupe, peeled, seeded and cut into 8 wedges
½ cup sugar
1 cup Tennessee Riesling wine
1/4 cup orange, banana or cherry liqueur
1 large slice, peeled, fresh ginger
1 cinnamon stick
1 teaspoon frozen orange juice concentrate, thawed
Dash of pure vanilla extract
Place melon in a high-sided baking dish. In a
saucepan over high heat, combine all remaining ingredients. Bring
mixture to a boil and cook until sugar has dissolved, about 5
minutes.
Let syrup cool completely, then pour over melon wedges. Cover and
refrigerate at least 2 hours or up to 24 hours. Serve cold. Yield:
4-6 servings.
