Instructions

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.

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.

Melon au Porto

Name: Melon au Porto
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 small and 1 large charentais; 1 ⁄ 2 cup ruby port

SAVEUR

Charentais are best at room temperature, not chilled.

Ingredients

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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.

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.