Dessert Pasta

Have you noticed lots of cooking staples haven't migrated to the dessert world? Think about it! Pasta, soup, veggies...
Well, I'm taking a stand, and I'm starting with Pasta. 

Dessert pasta is a delicious and easy way to impress anyone.
Lets get started.

For this dessert you will need:

1 cup + 1/4 cup of sugar
2 cups of cream
1 watermelon
1 good quality vanilla bean
1/4 teaspoon almond extract
1 box of pasta
2 tablespoons of salt
1/2 cup of sliced grapes
1 teaspoon of arrow root (you can substitute corn starch, but I'm an arrow root guy)

Cut up enough grapes longitudinally to fill a 1/2 cup measuring cup, make sure to slice them thin (optimal thickness shown in picture #2).
Then put said grapes and cup in a freezer.

Add a 1/4'' of water to the bottom of a pan on medium heat. Then add the cream, mix thoroughly. Next add 1 cup of sugar and
split a vanilla bean in half length-wise. Scrape out te pulp like innards and put it all into the cream-water-sugar mixture along with the almond extract.

Fill a medium sized pot full of water, add the remaining sugar and the salt, put on medium heat and stir to combine, once combined, add the pasta.

Take the watermelon and cut off about a 3rd of the watermelon (I had a relatively large watermelon, if yours is basketball sized or smaller just use the whole thing). Roughly chop up the edible pink part of the watermelon and put it into a blender, blend until liquidized. then pour the mixture through a fine mesh strainer into a measuring cup.  Add 1 cup of the strained watermelon juice to the sauce and mix it in, it should turn a chestnut brown.

Mix the arrow root in a small amount of cold water and add it to the suce, mix thoroughly. Cook the sauce down a little more. 

Finally, when the pasta has finished cooking, drain it and add it to a bowl along with the sauce, then cool it, add the (now frozen) grape slices, plate it, and take the remaining melon and use a melon baller to make the "meatballs" seen in the final dish.