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For this simple and refreshing dessert, ruby port is poured into a halved Charentais melon. The fortified wine brings out the fruit's sweetness; dark chocolate adds a bittersweet touch.

Martha Stewart Living, September 2006

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Credit: Dana Gallagher

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Servings:
12
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Ingredients

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Directions

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

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