Melon with Yogurt and Pistachio-Sesame Brittle

Name: Melon with Yogurt and Pistachio-Sesame Brittle
Ingredients: ½ cup granulated sugar; Pinch of ground cardamom; Nonstick vegetable oil spray; ¼ cup unsalted, raw pistachios, coarsely chopped; 2 tablespoons raw sesame seeds; Flaky sea salt (such as Maldon); 2 tablespoons fresh lemon juice; ¼ teaspoon rose water (optional); 1 cup plain Greek yogurt; ¾ pound seedless watermelon, rind removed, sliced; ¾ pound honeydew, rind removed, seeded, sliced; ¾ pound cantaloupe, rind removed, seeded, sliced; Kosher salt and freshly ground black pepper

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Servings: 4

Author : Susan Spungen

recipes rose water sesame

Melon with Yogurt and Pistachio-Sesame Brittle

Instructions

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Step 1

Preheat oven to 350°. Bring sugar, cardamom, and ¼ cup water to a boil in a small saucepan, stirring to dissolve sugar; let cardamom syrup cool.

Step 2

Lightly coat a parchment-lined baking sheet with nonstick spray. Toss pistachios and sesame seeds in a small bowl with half of syrup and spread out on prepared baking sheet. Bake, tossing occasionally, until golden, 12–15 minutes; season with salt. Let cool (brittle will harden as it cools), then break into small pieces.

Step 3

Combine lemon juice, rose water, and remaining cardamom syrup in a small bowl. Spoon yogurt onto plates. Top with melon and brittle, drizzle with lemon-cardamom syrup, and season with salt and pepper.

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