Ingredients
1
large cantaloupe
1
pint (2 cups) butter pecan ice cream
1
cup real maple syrup
8
pecan halves
Preparation
Cut cantaloupe in half; remove seeds. Cut each half into 8 wedges. Remove peel from each wedge.
For each serving, arrange 2 cantaloupe wedges in shallow bowl. Top with 1/4-cup scoop of ice cream. Drizzle with about 2 tablespoons maple syrup. Top with pecan half.
