Melon with Port, Marsala, or Sherry, &C
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Select a Cantaloup or other melon of the same kind as the former, and let it be just ripe.
- Make a round incision about the stalk, three inches in diameter;
- withdraw the plug thus cut, and through the resulting hole thoroughly remove all the pips by means of a silver spoon.
- Now pour one-half pint of best Port, Marsala, or Sherry into the melon, replace the plug, and keep the melon for two or three hours in a cooler surrounded by broken ice.
- Do not cut the melon into slices when serving it.
- It should be taken to the table, whole, and then the piece containing the stalk is withdrawn and the fruit is cut into shell-like slices with a silver spoon, and served with a little of the accompanying wine upon iced plates.
Plating
Cookware for this recipe
-
Chef's knife