Caramelized Watermelon

     Caramel. Yum. Watermelon. Yum. Caremelized watermelon? That sounds weird. I know you're thinking that. Well, stop, and open your mind to the brilliance that is heat and sugars. I decided to go out on a real limb here and display a gourmet dessert that probably wouldn't cross your mind, but would definitely make Gordon Ramsay proud. It's summertime, so that means I've been indulging in one too many cooking shows on television (MasterChef, Food Network Star, and Hell's Kitchen, which is starting soon!). I see. Then I do. And voila! You get daily posts to read on this blog. (Let's hope I keep this up). I'm surprised I'm even doing any cooking and blogging, considering I have the MCAT looming over my head. But this is how I unwind and get my mind off microbiology, ochem, and physics (blech). However, the nerd in me then goes back and learns the science behind what I create. Despite how much I don't want to admit it, I love science. Anyhow, back to the important thing. Watermelon you say! Confounded! Believe it, folks. I first searched my leftover watermelon half for the perfect area to cut a small steak. Then I tested a piece in the pan. I seared all sides, making sure to lock in the water but create a layer of caramelized crust. Let me tell ya, seared watermelon doesn't smell good. So I went on to fix this stinky creation. I decided not to add extra sugar to the watermelon, as it's already abundant in natural sugars. However, I thought, what would make this smell better? Without much hesitation, I excitedly whispered, cinnamon! (Yes, living alone has forced me to begin whispering to myself...) I cut out another perfect steak of watermelon, and sprinkled on a conservative amount of beautiful, powdery cinnamon. I carefully placed it on the hot pan and seared that sucker to perfection. You could hear the slow sizzle and smell the intoxicating aroma of cinnamon...I was ecstatic! I had just owned several biology passages in my MCAT practice, so I was definitely on a high. A quick couple minutes later, the watermelon piece looked perfect--each side locked and loaded with caramel. The consistency of heated watermelon is similar to that of a poached pear--soft and full of warm flavor. It's such a light yet powerful dessert and entirely too easy to make. Also, I know you're thinking it looks like ahi tuna...I definitely thought the same. I believe my next caramelization feat will involve oranges.

What's in it:
-watermelon, cinnamon

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