Recipe courtesy of Norman Van Aken
Port Wine Drunken Melon with Spanish Cheeses
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- Level: Easy
- Total: 1 day 12 hr
- Prep: 1 day 12 hr
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 75 mg
- Level: Easy
- Total: 1 day 12 hr
- Prep: 1 day 12 hr
- Yield: 4 to 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 3 g
- Cholesterol
- 7 mg
- Sodium
- 75 mg
Ingredients
Directions
- 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.
