Gelo di Melone (Sicilian Watermelon Pudding)

Put all but a cupful of the watermelon juice in a saucepan over a gentle flame. Add the corn starch to the reserved juice and stir vigorously until the starch is completely dissolved into a slurry. Add the slurry, along with the sugar, cinnamon, cloves, and anise to the saucepan. Let everything come to a simmer, whisking the mixture all the while to avoid the formation of lumps. Once the mixture has thickened, let it simmer for a minute or two longer then turn off the heat.

Transfer into dessert bowls and place in the refrigerator to chill for at least 2 hours. The longer you keep in the refrigerator the firmer the pudding will be. 

Serve cold, topped with a sprinkling of pistachios, dark chocolate, star anise and a dollop of whipped cream to serve. Pair with a glass of Amarone Style Zinfandel.

Notes

Watermelon juice is no trouble to make at all.  A small watermelon will produce roughly quart of juice.  Remove the rind and cut the watermelon into chunks. Remove the seeds and put in a juicer, food processor or blender. Puree the watermelon then pass the puree through a sieve placed over a bowl to eliminate the pulp.