Chilled Melon with Various Wines

Ingredients

• 1 whole Cantaloupe or similar melon
• 2.5 decilitres Madeira, Port, Marsala, or Sherry wine

Instructions

1. Select a Cantaloupe or similar melon at the peak of ripeness. Using a sharp knife, cut around the stem end to remove a circular cap approximately 8 centimetres in diameter. Using a silver spoon, carefully remove all seeds and fibrous strands from the interior.
2. Pour 2.5 decilitres of Madeira, Port, Marsala, or Sherry wine into the hollowed cavity. Replace the removed cap to cover the opening.
3. Nest the melon in a rafraichissoir (ice bucket) packed with crushed ice and chill for 2 to 3 hours.
4. To serve, present the melon at table. Using a spoon, scrape the interior flesh in wide shell-like pieces, each impregnated with wine. Arrange these spoonfuls on chilled plates and pass immediately to the guests.