|And port wine|
Be sure the melons are fully ripe and sweet. Cut them into halves or sliced, depending on the type and size, and make 2 or 3 gashes in the flesh of each piece with a spoon. Add 2 oz. of port to each piece and let it stand for a half and hour to mellow. Serve half a cantalope or a slice of large melon per person.
from James Beard's "Theory and Practice of Good Cooking" typed up by Mary Riemerman
Submitted By MARY RIEMERMAN On 04-18-95
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