Melon With Ruby Port Recipes

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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

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

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

MELON WITH PORT AND MINT



Melon with Port and Mint image

Categories     Fruit     Herb     Appetizer     Marinate     Low Sodium     Melon     Mint     Port     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 6

1/3 cup water
4 tablespoons minced fresh mint
3 tablespoons sugar
1/3 cup tawny or ruby Port
2 to 3 melons (such as honeydew, cantaloupe, crenshaw or casaba), peeled, seeded, sliced
Fresh mint sprigs

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



Melon Balls with Port image

Sweet cantaloupe, heady port and fresh mint combine in a light dessert ideal for the end of a hearty meal. Try it after the Spiced Beef with Wine Sauce and Roasted Potatoes. (Cooking Light magazine 8-04)

Provided by cera82v

Categories     Desserts

Time 30m

Yield 6

Number Of Ingredients 7

1 cup Ruby port or other sweet red wine
1 tablespoon Sugar
dash Salt
1 dash Cardamom
6 cups Cantaloupe balls 2 large melons
2 teaspoons Fresh mint chopped
Mint sprigs

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.

Nutrition Facts : Calories 85 calories, Fat 0.3444925 g, Carbohydrate 20.8026845833333 g, Cholesterol 0 mg, Fiber 1.65956662567457 g, Protein 1.51717833333333 g, SaturatedFat 0.0922746666666667 g, ServingSize 1 1 Serving (184g), Sodium 28.5430833333333 mg, Sugar 19.1431179576588 g, TransFat 0.0991866666666667 g

CANTALOUPE IN PORT JELLY



Cantaloupe in Port Jelly image

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

1 1/2 teaspoons unflavored gelatin
3/4 cup water
1/4 cup sugar
3/4 cup Ruby Port
1 1/2 teaspoons strained fresh lemon juice
1/4 large cantaloupe

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



Melon with Port image

Provided by Chef Soeur Angèle

Time 45m

Yield 6

Number Of Ingredients 4

1 large ripe melon
1/4 cup (60 mL) port wine
2 Tbsp. (30 mL) sugar
3/4 cup (190 mL) cold water

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.

MELON WITH RUBY PORT



Melon with Ruby Port image

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

2 small honeydew, cantaloupe, cavaillon, or other orange-fleshed melons
1/2 cup ruby port

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

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