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- Combine sugar and wine in saucepan and cook over medium-low heat, stirring, until sugar dissolves.
- Add bell peppers and remove from heat.
- Cool and add chiles, lime juice, mint and peppers.
- Leftover syrup can be stored in refrigerator for up to 2 weeks.
- To serve, cut melons in half and remove seeds.
- Cut into decorative shapes and arrange attractively on chilled plates.
- Spoon chile syrup over melons and garnish with fig fans and flower petals, if available.