Sauteed Cantaloupe With Fleur De Sel

Preparation

1. Step 1

   Using a serrated knife, remove peel of both cantaloupes. Cut them in half lengthwise. With a spoon, gently remove seeds, being careful not to bruise the fruit.

2. Step 2

   Set aside one cantaloupe half. Place remaining three halves cut side down on a cutting board. Slice each half lengthwise into six spears, for a total of 18 spears. Using a vegetable peeler, shave remaining cantaloupe half into paper-thin slices, and refrigerate.

3. Step 3

   In a large saute pan over low heat, melt 4 tablespoons sugar until it liquefies and turns a light caramel color, about 1 ½ minutes. Add half the cantaloupe spears, and saute for about 30 seconds on each side. Add ¼ cup water, and simmer until water is almost gone, about 5 minutes. Transfer cantaloupe to a plate, and repeat with remaining cantaloupe spears, the remaining 4 tablespoons sugar, and an additional ¼ cup water.

4. Step 4

   To serve, sprinkle spears evenly with fleur de sel. Place three spears on each of six serving plates, and garnish with the chilled paper-thin cantaloupe slices and two turns of freshly ground pepper.