Cut the melons in half, scrape out the seeds and cut the pulp into small cubes.
Stir vinegar, water, sugar and cinnamon and cook for 3 minutes. Add the finely chopped ginger and the melon cubes and cook for another 2 minutes.
Lift out the melon and ginger with a slotted spoon and fill into glasses. Add the juice of one lemon and the ginger syrup to the broth and let it bubble again.
Remove the saucepan from the stove, stir in the cognac and pour the liquid into the jars, seal and set aside to cool.
This ginger melon is part of a delicious Indian breakfast – if that is already too exotic for you in the morning, try it as a dessert: curd is whipped with a few spoonfuls of the melon brew and mixed with grated hazelnuts, some currants and lots of pumpkin. On top of it fine honey favas.
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