Cooks' notes:
·Strained syrup can be made 1 week ahead and chilled, covered. Bring to room temperature before using. ·Melon in syrup can be made 1 hour ahead and kept at room temperature, covered.
Recipe information
Total Time
55 minutes
Yield
Makes 8 servings
Ingredients
1 cup water
1/2 cup sugar
1/4 cup chopped fresh lemon thyme
1 1/2 firm-ripe honeydew melons, seeded and cut lengthwise into 1 1/2-inch-wide wedges
Garnish: tender lemon thyme sprigs; lemon wedges
Preparation
Step 1
Bring water, sugar, and lemon thyme to a boil in a 1-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup until reduced to about 3/4 cup, 5 to 10 minutes. Remove pan from heat and steep syrup, covered, 30 minutes. Pour through a sieve into a bowl, pressing on and discarding thyme.
Step 2
While syrup steeps, remove rind from honeydew wedges, then halve each wedge crosswise on a slight diagonal.
Step 3
Put melon in a shallow bowl and drizzle with syrup.
