Melon With Ruby Port Food
MELON WITH PORT
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
Steps:
- Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.
MELON WITH PORT
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
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
MELON WITH RUBY PORT
A perfectly ripe melon is aromatic and yields to firm pressure at the stem end. Ruby port adds color and flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Cut melons in half, and remove seeds with a spoon. Place each half in a bowl, and pour 2 tablespoons port in the center. Serve.
Nutrition Facts : Calories 140 g
CANTALOUPE IN PORT JELLY
Part of the allure of this very grown-up dessert is its texture, which is softly set, rather than bouncy like Jell-O.
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small saucepan sprinkle gelatin over water and let soften 1 minute. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Add sugar and Port and simmer, stirring occasionally, 3 minutes. Remove pan from heat and stir in lemon juice. Cool Port gelatin to room temperature.
- Seed cantaloupe and cut into 1/4-inch-thick wedges. Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup. Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it. Chill jellies, covered, until set, at least 6 hours, and up to 1 day.
MELON WITH PORT WINE
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
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 AND MINT
Categories Fruit Herb Appetizer Marinate Low Sodium Melon Mint Port Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 6
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.
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