Cantaloupe Curls With Spiced Wine Recipes

Steps:

• Simmer all ingredients except cantaloupes in a 1-quart heavy saucepan until reduced to about 1/4 cup, 10 to 15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
• Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever), then divide curls among 4 bowls along with any juices. Just before serving, drizzle each serving with about 1 tablespoon cooled spiced wine.

Steps:

• Simmer all in a large pot and serve warm.

Steps:

• Warm wine in a shallow saucepan over low heat; it should be steaming but not simmering. Dissolve sugar in wine; remove from heat. Pour into medium glass bowl and allow to completely cool. Using a melon baller, scoop out balls of cantaloupe and add to the wine mixture. Thinly slice the outer peel from half a lemon into 4 strips; add to bowl. Add chopped basil. Stir gently. Cover and refrigerate at least 30 minutes. Divide between 4 wine glasses and serve chilled.

Steps:

• Remove the seeds from the cantaloupe, cut off the rind and cut into 1"x2" strips or squares.
• Dissolve the alum in the water and bring to a boil.
• Add the cantaloupe and cook for 15 minutes.
• Drain well.
• Combine the vinegar, sugar, and spices.
• Add the cantaloupe and simmer slowly until the melon is transparent, about 45 minutes.
• Place in hot sterilized jars and seal.