Roasted Cantaloupe and Osmanthus Bellini

Roasted Cantaloupe Bellini | bettysliu.comMelons. As a child I hated them. Hate is a strong word, but seriously I absolutely REFUSED to eat cantaloupes and honeydew (watermelon was always an exception. Love that stuff). Through college I picked them out of my fruit salads and avoided them whenever I could. As I grew older though, I found myself trying it more, especially cantaloupes. I began to appreciate its subtle sweetness and the soft but giving texture of its flesh. It’s the perfect companion, especially for salads!! Plus, their pale orange color with that pale green skin is a swoon-worthy palette, right? To celebrate summer, I decided to put a twist on a favorite: Bellini! Instead of pureed peach, I pureed roasted cantaloupe, added a touch of osmanthus-infused simple syrup for some floral fragrance, and there we have it, a roasted cantaloupe and osmanthus Bellini.

Roasted Cantaloupe Bellini |

Roasted Cantaloupe Bellini | bettysliu.comWhat are you looking forward to this summer? I’m staying put in Boston so I’m mostly looking forward to warm summer days and all the vibrant summer produce, like melons, berries, stone fruits, and all the summer greens! I love the markets and seeing what’s out there, cooking as I get inspired.

Cantaloupes are gorgeous, aren’t they? A good way to tell if a cantaloupe is ripe (or any fruit really) is the smell it. If it’s sweet smelling, likely it is ripe. I spent a lot of time picking up cantaloupes and smelling each one (got many weird looks for it), and even though they smelled like cantaloupe, the flesh still wasn’t that ripe. But that’s OK, because we’ll be roasting them. Roasting the cantaloupe gets rid of some of the water content, and it gives it a nice nutty caramelize-y taste to it. I love roasting/cooking fruits (see roasted strawberry ice cream, roasted rhubarb sangria, caramelized peach caprese panini). This then gets pureed in my trusty Vitamix blender , my Ascent 3500 (see review here), and then from there it is simple. Add prosecco, simple syrup, and emulsify either with a stick or before pouring in a cocktail shaker. Don’t be alarmed if the puree separates from the prosecco. Just stir it in so that it mixes. Another tip is to pour the prosecco down a stick to minimize bubbles :). It will still be bubbly, just not excessively so!
Roasted Cantaloupe Bellini | bettysliu.comRoasted Cantaloupe Bellini |

I made a simple syrup infused with osmanthus, this delicate yellow flower that is SO good and subtle, and often used in Chinese desserts and cold soups. My mother in law gave me a jar of dried osmanthus and I have been excited to use it (or even just open it up and smell the fragrance, hehe). Add it to any cocktail or dessert – it brings such a lovely subtle fragrance!

My dear friends, thank you so much for the tips and advice on staying organized – filings these pearls away so I can start to structure my life and once I ease into a routine :). After a week at this site, I admit I feel a bit overwhelmed. Even though we spent two years in the classroom, learning about the human body and the pathophysiology behind diseases, applying it clinically to real people is a whole different matter, and there is definitely a learning curve. I’m at the hospital during the day, then at home I’m reading up and studying at night. I barely have time to cook, much less meal prep!!!!!! So of course, on the weekend day I have off I pack in all the things I love, like making a good breakfast, brewing coffee, going to the market, seeing friends, and spending time with the husband. And then I’m studying some more of course :). But it’s invigorating. It re-affirms why I chose this path in the first place. It’s frustrating, terrifying, yet inspiring. The residents actually brought up the topic of wellbeing and self-care this past week, and I was really intrigued. They recommended the meditating app Head Space. I’ve heard of it before and now more than I ever I want to give this a go. Anyone try it?

For now I’m happy to be in this space, be a part of this community. I mentioned burnout in the past, but I can feel that fading, finding delight in this space again. The process of creating food and photographing it can be so calming like a little escape from the other parts of my life. Thank you for letting me share this with you!!!!! Also, even if I don’t respond to every comment, please know I read and appreciate each one <3. Cheers!

Roasted Cantaloupe Bellini | bettysliu.comRoasted Cantaloupe Bellini |

Roasted Cantaloupe Bellini |

Roasted Cantaloupe Bellini | bettysliu.comThis post is sponsored by vitamix. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. 

RECIPE: Roasted Cantaloupe and Osmanthus Bellini

1/2 cantaloupe, diced
2 tbsp brown sugar
1 vanilla bean pod scraped

Preheat oven to 400F. Line sheet with parchment paper. Toss cantaloupe cubes with sugar and vanilla bean. Roast for 20 minutes, until soft and caramelized. Place in vitamin and blend until silky smooth. Let cool completely.

Osmanthus Simple syrup
1 cup water
1 cup sugar
3 tbsp dried osmanthus

chilled prosecco

Stir together sugar and water. Add osmanthus, over medium heat. Cook 5-7 minutes, until dissolved. Turn off heat and let steep. Let cool completely.

Place 1 tbsp puree in flutes or cocktail glass. Place 1 tsp simple syrup (or less, if your cantaloupe is very sweet). Top with prosecco, poured down a stick for less bubbles. Stir and incorporate puree into the drink. Don’t be alarmed if it separates – just stir it back in. Garnish with mint, if desired :). Cheers!

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  • Ah, Bellinis are my favs! Gorgeous shots you got there :)ReplyCancel

  • I continue to feel the same way that you did about melons. For that reason, I rarely order fruit salads unless all of the ingredients are listed. Maybe I’m just eating them the wrong way? The bellini’s look really appetizing and perfect for summer.
    I haven’t tried Head Space but it has certainly received a lot of attention lately.
    Have a wonderful week!ReplyCancel

  • These look so refreshing. I felt the same way you did about cantaloupe and I’m slowly coming around. I never thought to roast it! I’m going to have try that. This is my kind of drink! I use HeadSpace and I find it to be really helpful. I look forward to that 10 minutes. I tried doing the 20 minute sessions, but they would stress me out so for now, 10 minutes a day and it really is helpful. As always your posts are visually stunning. This is one of the hardest parts of doctor training so if you can get through it you’ll be golden. My dad is a pediatrician. It’s tough, but the early days are the most exhausting. XoReplyCancel

  • Elizabeth England

    Betty, you are a true inspiration. So many talents. You bring so much beauty – and as I learned from this post about your hospital work- caring, into this world.ReplyCancel

  • I’ve never thought of roasting cantaloupe before but think I’ll be a convert after reading this recipe! What a delicious sounding bellini.ReplyCancel

    • Oh, I also forgot to mention that I swear by the Headspace app. I’ve used it for several years and as someone with a “busy brain” it’s the only thing I’ve found that can help me to take a few necessary deep breaths and a little centered calmness. :) xReplyCancel

  • These photos and colors make me so happy Betty! Thinking of you and wishing you a smooth transition into this new routine and variety of pressures. Also wishing I could live next door and prep all of your food for you! Hehe. Naturally. Love you and hope you have the most fruit filled sunny summer there is Boston friend. xxReplyCancel

  • Absolutely gorgeous. Love the bright orange color on the bellinis. Using roasted cantaloupe is brilliant!ReplyCancel

  • This is amazing post.. surely gonna try it..ReplyCancel

  • Claudia

    Just discovered your delicious recipe! Could you please advise how much dried osmanthus should be added to the simple syrup? The amount doesn’t seem to be listed in the recipe post (unless I missed it)…

    Many thanks!

    • Sorry about that! Silly me, how could I forget the most important ingredient in that?? You can use 3 tbsp of dried osmanthus :)ReplyCancel

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