Melon au Porto
SERVES 4
Charentais are best at room temperature, not chilled.
2 small and 1 large charentais
1/2 cup ruby port
1. Slice the 2 small charentais in half crosswise, remove and discard seeds, and fill each cavity with 2–3 tbsp. ruby port.
2. Alternately, quarter and peel 1 large charentais, remove and discard seeds, cut flesh into large pieces, and toss with 1/4 cup ruby port in a bowl.
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