Cavaillon Melon With Port Wine Watermelon And Berries Food

PORT WINE DRUNKEN MELON WITH SPANISH CHEESES

Port Wine Drunken Melon with Spanish Cheeses image

Provided by Food Network

Categories dessert

Time P1DT12h

Yield 4 to 6 servings

Number Of Ingredients 3

Ingredients

A selection of 3 to 6 different Spanish cheeses
1 bottle of port wine
1 melon, top removed and seeds scooped out (top reserved)

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.

MELON WITH PORT WINE

Melon With Port Wine image

This is from my 365 Ways to Cook Vegetarian cookbook. They say to serve this as a first course dish.

Provided by dicentra

Categories Melons

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 3

Ingredients

1 ripe cantaloupe
1/2 cup port wine
mint leaf (to garnish)

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.

MELON WITH PORT

Melon with Port image

For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate adds a bittersweet touch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

1 1/2 to 1 3/4 cups plus 2 tablespoons ruby port
4 to 6 Charentais or other small melons, halved and seeded
Mint sprigs, for garnish
Dark chocolate batons

Steps:

Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.

MELON WITH PORT

Melon With Port image

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.

Provided by Cynna

Categories Dessert

Time 40m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

1 (4 lb) melon, ripe
1/2 cup ruby port

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.

Nutrition Facts : Calories 403.1, Fat 1.7, SaturatedFat 0.5, Sodium 150.6, Carbohydrate 82.2, Fiber 8.2, Sugar 76, Protein 7.8

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