Melon With Port Wine Recipes

Steps:

• Cut off top quarter of each melon using a round chisel or sharp paring knife to cut a scalloped edge; scoop out seeds. Working over a bowl to collect juice and using a 7/8-inch melon baller, make 2 cups of melon balls from top and bottom of melon; add melon balls to bowl with juice.
• Working over the bowl to collect juice, make 2 cups melon balls from the watermelon, avoiding seeds. Place watermelon balls in the bowl, and remove any seeds.
• Add raspberries, port, sugar, and lemon juice to bowl, and toss well to combine. Let stand about 15 minutes.
• Spoon melon mixture and juices into carved melons, and serve immediately.

Steps:

• Cut cantaloupe in half and scoop out seeds.
• Pour ½ cup port into each melon half.
• Cover and refrigerate until well chilled, at least 2 hours. Decorate with mint leaves and serve ice cold.

Steps:

• Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in the refrigerator with the top put back in place and wrapped in plastic wrap.
• When ready to serve:
• Remove the melon from the refrigerator and take off the wrap and top. Pour out the port from the melon into a bowl. Cut off the rind and cut the melon into pieces. Put the pieces into four cool bowls. Serve with the cheeses on a side platter.
• Note: The port could be poured back over the melon or reserved for another use.
• This is also nice with a bowl of lightly seasoned toasted almonds and some port wine.

Steps:

• Cut melon horizontally in half.
• Scoop out and discard seeds.
• Place melon halves on individual serving plates.
• Pour up to 1/4 cup of ruby port into each half.
• Cover loosely with plastic wrap and let stand at room temperature for 30 minutes before serving.

Steps:

• Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
• Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.