Sorghum-Marinated Melon With Black Pepper Walnuts
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4 servings
Sorghum-Marinated Melon With Black Pepper Walnuts
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Last summer, my garden produced a ridiculous amount of cantaloupe, leaving me making every recipe under the sun. This marinated cantaloupe rose to the top of my favorites. The recipe that inspired this one uses honey, but I adore the pairing of earthy sorghum with sweet melon here.
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Ingredients
Melon
- ¼ cup sorghum syrup
- 1 pound cantaloupe about ½ medium
- 2 tablespoons basil julienned
Black Pepper Walnuts
- ¼ cup walnut raw
- 1 teaspoon avocado oil or olive oil
- 1 teaspoon sorghum syrup
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- To make the sorghum syrup: Pour the sorghum syrup and ½ cup (120g) water into a small pot. Bring to a boil, reduce to a simmer, and cook for a couple of minutes until the mixture is well combined. Let cool.
- To prep the melon: Peel and cut the melon into ¼-inch-thick wedges. Arrange in a thin, even layer in a large, wide container. Add the sorghum syrup, cover, and refrigerate for 4 hours.
- To make the walnuts: Preheat the oven to 325˚F. Roughly chop the walnuts. Place them on a baking sheet and add the oil, sorghum syrup, black pepper, and salt. Stir to coat the walnuts, then spread them out in a single layer. Roast until the walnuts are fragrant and have deepened in color, 12-14 minutes. Let them cool before using.
- To serve: Transfer the melon to a medium serving bowl. Drizzle with some sorghum syrup, sprinkle liberally with the toasted walnuts, and finish with the fresh basil.
Notes
- Adapted from this Black Pepper and Honey Marinated Cantaloupe.
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