Ingredients

Steps

• Preheat the oven to 170°C.
• Slice the melon in half and remove the seeds with a spoon.
• Cut each half into four wedges and place them on a baking sheet.
• Bake the melon for five minutes while preparing the syrup.
• Dissolve sugar in water over low heat in a pan, then increase the heat.
• Add champagne, cinnamon, and ginger, then reduce the liquid by one third.
• Arrange warm melon on a platter, drizzle with syrup, and top with mint.