The Lost Kitchen by Erin French

Author:Erin French
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-05-09T04:00:00+00:00

Ripe Cantaloupe & Ruby Port Ice

If the only cantaloupe you’ve had is that sad, anemic proxy in bad fruit salads, then I’d argue you haven’t really had it at all. When this melon is perfectly fresh and ripe, it is luscious, syrupy, and richly perfumed. It’s absolutely perfect as is, perhaps bettered only as a vehicle for my take on an after-dinner cordial.

SERVES 8

2 cups ruby port

1 small cantaloupe

Mint sprigs, for garnish

Freeze the port in an ice cream maker until icy and frozen, 15 to 20 minutes. If you don’t have an ice cream machine, you can pour the port into a shallow dish or baking pan and freeze completely, then use a fork to scrape the port into flakes. Store in the freezer, covered, for up to a month.

Halve and seed the melon and slice it into 8 wedges. Remove the port ice from the freezer and put a good-sized scoop on top of each melon wedge. Garnish with mint and serve immediately.

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