1 medium sized ripe melon
1 tbsp cornflour
½ pint water
2 tbsp liquid honey
½ tsp ground ginger
2 pieces stem ginger
2 tbsp syrup from jar of ginger
vanilla ice cream
Cut melon into 6 wedges and discard seeds.
Cut along skin to loosen flesh.
Slice into ½" wedges and arrange these on the skin.
Place on plates or dish.
Put cornflour in a small bowl and blend with a little of the water until smooth.
Heat remaining water in a saucepan and add honey and ground ginger.
When hot stir into the blended cornflour.
Return to the pan, stirring and simmer for 3 minutes.
Meanwhile drain stem ginger, chop roughly, and add to the sauce, with the syrup and mix well.
Spoon the ice cream onto the melon and top with the hot sauce.
Decorate with walnuts.