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Ingredientes
- 1 x ripe cantaloupe
- 1/2 lb sliced prosciutto
- 2 c. ruby port
- 1/2 tsp freshly grnd pepper
Direcciones
- Cut the melon into 1 inch chunks, or possibly use a melon-baller to scoop into balls.
- Cut the prosciutto into relatively uniform pcs, each just big sufficient to cover a piece of melon.
- For the sauce: Put the port in a small saucepan, add in pepper and simmer over low flame till mix is reduced by two-thirds. (At the end it should be almost syrupy.)
- Wrap each piece of melon in a slice of prosciutto and secure with toothpick.
- Place small bowl with the hot sauce in the center of a large platter and surround it with wrapped melon pcs to be dipped in sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 429g | |
| Calories 299 | |
| Calories from Fat 77 | 26% |
| Total Fat 8.54g | 11% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 127mg | 5% |
| Potassium 1309mg | 37% |
| Total Carbs 23.65g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 22.13g | 15% |
| Protein 32.67g | 52% |
