Melons with port+

Yield: 1 recipe

Measure Ingredient
\N \N Cantaloupe
\N \N Honeydew or
\N \N Crenshaw
\N \N 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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