Active Time

　　15 minutes

　　Total Time

　　55 minutes

　　

Ingredients

Makes 8 servings

　　1 cup water

　　1/2 cup sugar

　　1/4 cup chopped fresh lemon thyme

　　1 1/2 firm-ripe honeydew melons, seeded and cut lengthwise into 1 1/2-inch-wide wedges

　　Garnish: tender lemon thyme sprigs; lemon wedges

　　

Step 1

Bring water, sugar, and lemon thyme to a boil in a 1-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil syrup until reduced to about 3/4 cup, 5 to 10 minutes. Remove pan from heat and steep syrup, covered, 30 minutes. Pour through a sieve into a bowl, pressing on and discarding thyme.

　　

Step 2

While syrup steeps, remove rind from honeydew wedges, then halve each wedge crosswise on a slight diagonal.

　　

Step 3

Put melon in a shallow bowl and drizzle with syrup.

　　Cooks' notes:

　　·Strained syrup can be made 1 week ahead and chilled, covered. Bring to room temperature before using. ·Melon in syrup can be made 1 hour ahead and kept at room temperature, covered.