Melon Cold Bowl with Raspberries, Vanilla and Cinnamon

Slit the vanilla pod, bring to a boil with sugar, water, juice of one lemon and the cinnamon stick.

Turn off the heat, remove the pot from the heat and cool.

Then remove the vanilla bean and cinnamon stick.

Cut the Charentais or Cavaillon melons in half, remove the seeds and cut out small balls.

Remove the pulp from the other half and crush together with the boiled sugar mixture.

Season with maraschino and serve chilled with raspberries and crème fraîche.

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