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Recipe: Canteloupe with Lavender Syrup, from Geoffrey Gatza's 'Big Night'

Here's another recipe from Geoffrey Gatza's last Big Night spread. His techniques for feeding a party of 75 to 100 people for about $100 were explored in today's Buffalo News

Gatza has an extensive collection of recipes published at the Big Night website, free for the download.

Cantaloupe and Cranberries with Lavender Syrup
Serves 8

This is a elegant yet easy dish to prepare. The delightful scent of lavender rounds out the cantaloupe flavor to produce something wonderful that your guests will always remember.

1 Cantaloupe, peeled and sliced

½ Cup Dried Cranberries

4 Cups Lavender Simple Syrup

 

Lavender Simple Syrup

3 cups water

1 ½ cups sugar

4 tablespoons dried lavender

1 tablespoon fresh lemon juice

Place dried lavender into a saucepan and mix with the sugar, water and lemon juice and bring to a boil. Cook for a half an hour on low heat until it becomes a nice thin simple syrup. Strain out the lavender and let the syrup cool. Refrigerate until ready to use.

In a large bowl mix together the Cantaloupe and Dried Cranberries. Pour chilled Lavender Simple Syrup over the fruits. Transfer to a container and refrigerate for at least an hour before serving. This way the syrup will meld with the fruits and the fruits will not float thus insuring your presentation in a glass bowl will look beautiful.  

- Geoff Gatza

 

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Food and Drink
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