Melon with Port
Photography: Dana Gallagher
- 1 1/2 to 1 3/4 cups plus 2 tablespoons ruby port
- 4 to 6 Charentais or other small melons, halved and seeded
- Mint sprigs, for garnish
- Dark chocolate batons (www.lepicerie.com)
Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.
SourceMartha Stewart Living, September 2006