| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Water |
| 4 |
tb |
Minced fresh mint |
| 3 |
tb |
Sugar |
| 1/3 |
c |
Tawny or ruby Port |
| 2 |
|
Melons; (such as honeydew, |
|
|
; cantaloupe, |
|
|
; crenshaw or |
|
|
; casaba),peeled, |
|
|
; 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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