Melon With Port Recette

Indulge in this elegant and simple summer dessert! Featuring juicy melon infused with the rich sweetness of ruby port, this recipe is perfect for warm evenings. Choose your favorite melon – honeydew, cantaloupe, crenshaw, or casaba all work beautifully. The port gently soaks into the melon, creating a delightful, chilled treat for adults. Easily doubled or tripled for a crowd.

Préparation 10 min

Cuisson 40 min

Calories 403.1 kcal

Protéines 15g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Melon With Port

1 medium Honeydew, Cantaloupe, Crenshaw, or Casaba melon (approximately 2-3 pounds)
1/2 cup Ruby Port

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Comment préparer Melon With Port

Cut one medium-sized melon (honeydew, cantaloupe, crenshaw, or casaba) horizontally in half.
Using a spoon, gently scoop out and discard the seeds and any stringy parts.
Place the melon halves cut-side up on individual serving plates or a large platter.
Pour 1/4 cup of ruby port into each melon half. (Adjust amount depending on melon size)
Cover the melon halves loosely with plastic wrap.
Let stand at room temperature for 30-40 minutes, or until the melon is well-infused with the port. Do not let sit longer than 40 minutes to prevent the port from soaking into the rind.