For 4 people
For 4 people
Use a melon baller to make melon balls. Make as many as possible.
In a hot pan, melt the butter and fry the melon balls, stirring constantly.
Add sugar and let the caramel bubble. Add cinnamon, lime zest, and a few drops of juice to add acidity to the fruit.
Mix well and add the liqueur. Let the alcohol evaporate for two minutes.
Remove the melon balls from the pan and carefully place them in four small bowls.
Reduce the juice to a thick, but not too thick, caramel. Pour the caramel over the fruit and garnish with a small mint leaf.
Let cool before serving.
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