Melon au Porto

Melon au Porto

Ingredients

• 2 small and 1 large charentais
• ¹⁄₂ cup ruby port

Instructions

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.