CAVAILLON MELON WITH PORT WINE, WATERMELON, AND BERRIES
Because it's small, a Cavaillon melon makes a perfect bowl for a single serving. Here it's filled with scarlet raspberries and watermelon, and the orange Cavaillon melon itself.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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.
PORT WINE DRUNKEN MELON WITH SPANISH CHEESES
Provided by Food Network
Categories dessert
Time P1DT12h
Yield 4 to 6 servings
Number Of Ingredients 3
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
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
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
WATERMELON FRUIT BOWL
All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'.
Provided by Cindy
Categories Fruit Appetizers
Time 50m
Yield 20
Number Of Ingredients 10
Steps:
- With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble.
- In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool.
- To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 45.4 g, Fat 0.7 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 0.1 g, Sodium 23.4 mg, Sugar 39.8 g
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.
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