Gingered Blueberry Melon Toss Food

BLUEBERRY MELON SALAD WITH THYME SYRUP

Steps:

• Syrup: bring all ingredients to a gentle boil in a small saucepan. Simmer for 5 minutes.
• Remove from heat and allow to steep 20 minutes. Discard peel and sprigs.
• Allow to cool to room temperature. If not using right away, refrigerate up to one week.
• Salad: Just before serving, gently toss together all the fruit.
• Drizzle about 1/3 cup of the syrup over the fruit and toss.
• Spoon into serving bowls, garnish with thyme sprigs, if desired, and serve with additional syrup on the side.

GINGERED PEAR AND BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°F and grease a deep dish pie plate, 9" square or round baking dish.
• Combine the pears, lemon juice, cinnamon, ginger, flour and salt in a mixing bowl. Toss well. Add the frozen or fresh blueberries and toss again. Set aside and prepare the batter.
• In a small mixing bowl, lightly whisk the flour, sugar, baking powder and salt. Add the butter, egg, vanilla and milk and whisk until a batter forms.
• Pour the pears and blueberries mixture into the greased baking dish. Add a few small dollops of butter atop the pears.
• Pour the batter over the top, spreading lightly. It will spread as it cooks.
• Bake at 350°F for 40-50 minutes, or until batter has cooked through and begins to turn golden on top.
• Serve warm with ice cream, whipped cream or as is.