Melon With Port Wine Recipes

MELON WITH PORT

Steps:

• Cut melon in two.Remove seeds and strings.Using a melon baller, carve out nice round melon balls.Set asideIn a large bowl, combine port, sugar and water.Refrigerate about 30 minutes.Serve well-chilled in dessert cups.

CAVAILLON MELON WITH PORT WINE, WATERMELON, AND BERRIES

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.

MELON WITH PORT

Steps:

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

MELON BALLS WITH PORT RECIPE

Steps:

• Scoop out melon meat with a melon baller.
• Place the melon balls in a glass and pour all your liquids. Mix to combine.
• Cover and set aside in your freezer for roughly 3 to 5 hours. You want the melon balls to be partially frozen and very cold.
• Portion accordingly and garnish with fresh mint leaves. You may also drain the melon balls from the liquid before serving.

PORT WINE DRUNKEN MELON WITH SPANISH CHEESES

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

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

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.

MELON BALLS WITH PORT

Steps:

• 1. Combine port and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to 1/2 cup. Place port mixture in a large bowl; cool. Add salt and cardamom to port mixture; stir to combine. Add cantaloupe balls and chopped mint; toss gently to coat. Cover and chill 1 hour before serving. Garnish with the mint sprigs, if desired.

MELON WITH PORT AND MINT

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.

MELON BALLS WITH PORT

Steps:

• Scoop out melon meat with a melon baller. Arrange balls in a glass or china serving dish and add port. Soak for one hour before serving. Sprinkle with chopped mint.