Recipe courtesy of Norman Van Aken
Port Wine Drunken Melon with Spanish Cheeses
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 206
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 75
- Total: 1 day 12 hr
- Prep: 1 day 12 hr
Ingredients
A selection of 3 to 6 different Spanish cheeses
1 bottle of port wine
1 melon, top removed and seeds scooped out (top reserved)
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.