Cantaloupe Curls With Spiced Wine
- 6 servings
- 1 cup dry red wine
- 2 Tbs. sugar
- 1/2 California bay leaf
- 1 tsp. mustard seeds
- 1 tsp. pink peppercorns, crushed
- 2 ripe cantaloupes, chilled
To make spiced wine, simmer all ingredients except cantaloupes in a one-quart heavy saucepan until reduced to about 1/4-cup, 10-15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever) and divide curls among bowls along with any juices. Just before serving, drizzle each serving with about a tablespoon of cooled spiced wine.