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Melon with Port

  • servings: 12
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 (


  1. Step 1

    Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.

Martha Stewart Living, September 2006