ORANGE AND MINT SYRUP

This delicate syrup is ideal for a compote of melons or white peaches. The clear, pale orange color and the flowery, minty perfume are subtle and refreshing. Leave the orange zest and mint leaves to steep in the liquid longer for a more pronounced flavor.

2 cups spring water
1 cup fresh orange juice, strained
1/2 cup sugar
zest of 1/2 orange
1/2 cup fresh mint leaves, loosely packed

Combine the water, orange juice and sugar in a stainless steel pot and heat it, stirring a little, until the sugar is dissolved.

Cut the zest from half an orange, using a very sharp knife to slice off thin strips. Add the orange zest and the mint leaves to the liquid, bring it to a boil and let it boil for two minutes. Turn off the heat and allow the syrup to cool to room temperature.

Strain out the orange zest and mint leaves, and chill the syrup well. For a stronger flavor, the zest and mint leaves can be left to steep in the syrup overnight before being strained out.

Makes 3 cups syrup.

MELONS IN ORANGE AND MINT SYRUP

This is a cooling, fragrant dessert for a hot summer day.

The flavor of the melons is the most important thing, of course. In midsummer there are many varieties of melons available, and they vary from place to place. You can use Canary, Sugar Queen, Honeydew, Charlyn, Cantaloupe, or whatever melon you like - but it must be sweet and perfectly ripe, juicy without being mushy.

2 medium sized melons, preferably two different kinds
2-3 cups Orange and Mint Syrup
1/4 cup fresh mint leaves

Halve the melons and clean out the seeds. Use a melon baller to scoop out the flesh, or cut the melon into 1-inch wedges, slice off the rind, and cut the flesh into cubes.

In a large bowl, combine the melon pieces with enough syrup to cover them. Cut the mint leaves into thin strips and stir them into the compote, then cover the bowl with plastic wrap and chill the compote in the refrigerator for at least four hours.

Serve this in dessert bowls or in compote glasses, with ginger biscotti on the side.

Serves 6-8.

LIGHT VANILLA SYRUP

The pure vanilla flavor in this syrup is given some complexity by the addition of honey and lemon. Use it to make a compote with white or yellow peaches, with nectarines, or with berries. Add a small scoop of vanilla ice cream for a luxurious layering of vanilla.

3 cups spring water
1/2 cup sugar
1/2 cup honey
1 long vanilla bean
zest of 1/2 lemon
4 Tbs. lemon juice, strained

Combine the water, sugar, and honey in a stainless steel saucepan and heat it, stirring occasionally, until the sugar is dissolved.

With a very sharp knife, split the vanilla bean lengthwise. Grate off the lemon zest, or slice it off in thin strips.

Add the vanilla bean and the zest to the syrup, bring it to a boil and let it boil for two minutes. Remove it from the heat, stir in the lemon juice, and allow the syrup to cool to room temperature, then chill it in the refrigerator in a covered container.

The longer you let the vanilla bean and the lemon zest steep in the syrup, the stronger flavor you'll have, but strain the syrup through a fine sieve before pouring it over fruit.

Makes about 3 cups syrup.