Melon With Port Recipes

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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

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.

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

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



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



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 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 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

MELON BALLS WITH PORT



Melon Balls with Port image

Provided by James Beard

Categories     Fruit     Dessert     No-Cook     Melon     Port     Vegan     House & Garden

Yield Serves 6

Number Of Ingredients 3

4 ripe cantaloupes
2/3 cup port
Chopped mint

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.

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