Ingredients
1/4 cup peach preserves1 tablespoon lemon juice1 tablespoon finely chopped crystallized ginger2 teaspoons grated lemon zest1/8 teaspoon ground cloves1 medium honeydew melon, cut into 2-inch cubes
Preparation
In a small bowl, combine the first 5 ingredients. Thread honeydew onto 6 metal or soaked wooden skewers; brush with half the glaze.
On a lightly oiled rack, grill honeydew, covered, over medium-high heat or broil 4 in. from the heat just until melon begins to soften and brown, 4-6 minutes, turning and basting frequently with remaining glaze.
