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Receta Melon Au Porto
by Global Cookbook

Melon Au Porto
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Ingredientes

  • 1 lrg , round ripe honeydew melon, about 3 pounds
  • 1 3/4 c. ruby port
  • 2 env unflavored gelatin

Direcciones

  1. Cut melon in half lengthwise through stem end, and scoop out seeds. Cut small straight slices from bottom of melon halves so which they sit perfectly level.
  2. In large saucepan, put port and 1 3/4 c. water. Sprinkle with gelatin. Let sit 1 minute. Bring just to a boil, stirring constantly, till gelatin dissolves. Lower heat to maintain a simmer and cook 5 min, stirring frequently. Let cold for 10 min.
  3. Pour port mix into melon halves, coming up to top of melon, reserving leftover port mix. Carefully put filled melon halves in refrigerator. Refrigerateat least 4 hrs, till very hard. Pour remaining mix into 6 small ramekins, custard c. or possibly decorative molds. Carefully put in refrigerator. Refrigerateat least 4 hrs, till very hard.
  4. Cut melon into 6 wedges. Place on plates. Unmold ramekins by dipping bottoms into boiling water for a few seconds. Place one next to each melon wedge and serve.