Melon With Port And Mint Recipes

Steps:

• Pour 3 tablespoons port into center of each melon half. Garnish with mint, and serve with chocolate batons.

Steps:

• Cut melon horizontally in half.
• Scoop out and discard seeds.
• Place melon halves on individual serving plates.
• Pour up to 1/4 cup of ruby port into each half.
• Cover loosely with plastic wrap and let stand at room temperature for 30 minutes before serving.

Steps:

• In a small bowl stir together the vinegar, the minced mint, and the sugar, let the mixture stand for 30 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Arrange 3 wedges of the melon on each of 4 chilled plates and drizzle each serving with some of the vinegar mixture. Drape each serving of melon with a slice of the prosciutto and garnish the plates with the mint sprigs.

Steps:

• Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small saucepan. Stir over low heat until sugar dissolves. Bring to simmer. Remove from heat. Cover; let syrup stand at room temperature at least 2 hours or overnight.
• Strain syrup into small bowl. Stir in Port and 2 tablespoons minced fresh mint. Arrange melon slices on platter. Pour Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.

Steps:

• Take each wedge of melon and slice between the rind and flesh to separate them, then cut downwards to make bite-size chunks. Flick out the seeds, scatter over the feta and mint, and squeeze over the lime before serving.

Steps:

• Scoop out melon meat with a melon baller. Arrange balls in a glass or china serving dish and add port. Soak for one hour before serving. Sprinkle with chopped mint.