| 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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