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Cantaloupe in Pink Peppercorn Syrup

From: bonappetit.com
SERVES 6

Combine

1/4 cup sugar
2 teaspoons pink peppercorns
1 bay leaf
1/4 cup water
in a small saucepan.

Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod.

Bring mixture to a boil, stirring to dissolve sugar. Let cool; remove bay leaf and vanilla pod.

Serve 1 medium cantaloupe (peeled, seeded, cut into 1 1/2-inch pieces) drizzled with syrup and sprinkled with flaky sea salt (such as Maldon).