Ingredients
1 honeydew melon
1watermelon
1 charentais melon
4 fresh figs
1 small jar stem ginger in syrup
4 slices Parma ham
50gms dark brown sugar
Cut the honeydew and charities melons in half and remove the seeds cut the watermelon in half, using a melon scoop cut the melons into balls. Drain the syrup from the jar and pour over the melon, finely chop some of the ginger and add to the melon and leave to marinate in fridge for an hour or so.
Place the sugar in heavy based pan and caramelise then add the syrup to cool and set aside till later.
Compact the melon balls into a ring place onto centre of plate, cut figs into ¼'s arrange round plate remove the ring and melon should remain in shape place a slice ham on top of melon drizzle some of the syrup around the plate with some fresh herbs,
Melon can be prepared ahead of time and left in fridge as this only takes a few moments to put together once all is ready.
Helen Claassen
(Sous chef at Church House Conference Centre)
