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Melon With Port

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“You can use a wide variety of melons in with this recipe. Honeydew, Cantaloupe, Crenshaw, Casaba are all very nice. Very simple. The melon drinks up the port and makes a cooling summer-time dessert for adults. Be careful not to let it sit too long or the alcohol with absorb into the rind. Can be doubled or tripled easily. Cooking time is time to stand.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 (4 lb) melon, ripe
  • 12 cup ruby port

Directions

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

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