Melon frappé aux Vins divers (Iced Melon Steeped in Wine)

Ingredients

• 1 Cantaloupe melon
• 2 décilitres and a half of Madeira
• crushed ice

Instructions

1. Choose a Cantaloupe melon, or another of the same kind, just at the point of ripeness.
2. Cut around the stem so that a piece of about 8 centimetres in diameter can be removed.
3. With a silver spoon, withdraw the seeds and filaments.
4. Pour 2 décilitres and a half of Madeira, Port, Marsala or Sherry into the interior, and put the removed piece back over the opening.
5. Keep it in a cooler, packed with crushed ice, for 2 or 3 hours.
6. To serve, detach the wine-soaked flesh with a spoon in large shells, dress them on iced plates, and pass them at once to the guests.