| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1995 |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Water |
| 4 |
T |
Minced fresh mint |
| 3 |
T |
Sugar |
| 1/3 |
c |
Tawny or ruby Port |
| 2 |
|
Melons, such as honeydew |
|
|
cantaloupe |
|
|
crenshaw or |
|
|
casabapeeled |
|
|
seeded sliced up |
|
|
to 3 |
|
|
Fresh mint sprigs |
INSTRUCTIONS
Combine 1/3 cup water, 2 tablespoons minced mint and sugar in small
saucepan. Stir over low heat until sugar dissolves. Bring to simmer.
Remove from heat. Cover; let syrup stand at room temperature at least
2 hours or overnight. Strain syrup into small bowl. Stir in Port and 2
tablespoons minced fresh mint. Arrange melon slices on platter. Pour
Port syrup over. Cover and chill 2 hours. Garnish with mint sprigs.
Serves 10. Bon Appetit June 1995 Converted by MC_Buster. Per
serving: 1041 Calories (kcal); 3g Total Fat; (1% calories from fat);
12g Protein; 272g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 15 1/2 Fruit; 0
Fat; 2 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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