Prep. time: 30 minutes
Cooking time: Less than 30 minutes
Freezing time: 2 hours minimum

1.  Reduce the rum by half with the honey. Add the diced melon. Cook for 5 minutes, turning the melon in the syrup to coat.
2. In another saucepan, prepare the syrup: gently bring the remaining honey to a simmer with 75 g sugar and 4 Tbsp. water for 4 minutes.
3. Beat the egg whites to peaks with 1 tsp. sugar, then, while still beating, gradually pour in the boiling syrup. Continue to beat until the meringue is stiff and shiny. 
4. Let the meringue cool, then gently fold in, one after the other, the diced melon and the whipped cream.
5. Pour the mixture into a mold lined with plastic wrap. Freeze.
6. Peel all the fruits and create a confit by cooking them gently with the remaining sugar and a pinch of four-spice blend.
7. Serve the nougat with the fruit.