Orange honeydews filled with red wine syrup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Full-flavored red wine |
| (such as Ctes du Rhone or Zinfandel) | ||
| ½ | cup | Sugar |
| 1 | 3\" piece cinnamon stick | |
| 2 | mediums | Orange-fleshed honeydew melons or cantaloupes (about 2 1/2 lb ea) |
Directions
1. In a medium nonreactive saucepan, combine the wine, sugar and cinnamon. Bring to a boil over high heat and cook until reduced by half, about 12 minutes. Remove the cinnamon and let the syrup cool to room temperature, (Can be refrigerated, covered, for up to 1 week.) 2. Halve the melons crosswise and discard the seeds. Cut a thin slice from the bottom of each melon half so that it sits upright and set each half on a plate. Pour the red wine syrup into the melon halves and serve with large spoons.
Food and Wine August 1995
Submitted By DIANE LAZARUS On 08-18-95