Melon au Porto
Charentais are best at room temperature, not chilled.
Yield: serves 4
- 2 small and 1 large charentais
- 1⁄2 cup ruby port
- Slice the 2 small charentais in half crosswise, remove and discard seeds, and fill each cavity with 2–3 tbsp. ruby port.
- 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.