Yields:
5 Servings
Difficulty: Medium
Cook Time:
1 Hr
The idea of having garlic served with fruit may seem rather odd at first, but Joseph Carcione, aka ” The “greengrocer”, states that garlic brings out the flavors of the fruit or vegetable that it is cooked with. After roasting the garlic, the sugars come through and the harshness of the garlic dissipates and leaves a mellow flavor. This is a recipe that should not be overlooked.
Ingredients
Adjust Servings
Instructions
- In a 300 degree oven, place whole garlic cloves with skins and roast them for 30 minutes to 1 hour until tender and golden. After 30 minutes, continue to check frequently to prevent it from burning of the garlic. Remove garlic from the oven and remove the skins. Mash into a fine paste and set aside.
- Peel, remove seeds, and slice the melon into wedges or desired shape and size and set aside.
- In a small pot, add sugar and water. Stir to combine. Bring to a boil and reduce heat to simmer on medium low heat. *You will need to pay close attention to the sugar mixture as it can burn very quickly.
- As the sugar begins to crystallize use a small basting brush with water and brush the sugar that has collected on the sides to "wash" the sugar back into the mixture. This prevents the sugar from crystallizing and burning.
- Continue to simmer until the sugar mixture begins to turn golden. The lighter caramel is sweetest. The darker caramel becomes more complex and bitter.
- After you've reached the desired color, remove from heat and add butter while whisking.
- Once butter has melted, slowly add half and half until desired consistency.
- Add garlic paste to the caramel and stir to combine evenly.
- Serve the garlic caramel on the side or drizzled on top of the honey dew melon.