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Ingredients
- 1 lrg , round ripe honeydew melon, about 3 pounds
- 1 3/4 c. ruby port
- 2 env unflavored gelatin
Directions
- Cut melon in half lengthwise through stem end, and scoop out seeds. Cut small straight slices from bottom of melon halves so which they sit perfectly level.
- In large saucepan, put port and 1 3/4 c. water. Sprinkle with gelatin. Let sit 1 minute. Bring just to a boil, stirring constantly, till gelatin dissolves. Lower heat to maintain a simmer and cook 5 min, stirring frequently. Let cold for 10 min.
- Pour port mix into melon halves, coming up to top of melon, reserving leftover port mix. Carefully put filled melon halves in refrigerator. Refrigerateat least 4 hrs, till very hard. Pour remaining mix into 6 small ramekins, custard c. or possibly decorative molds. Carefully put in refrigerator. Refrigerateat least 4 hrs, till very hard.
- Cut melon into 6 wedges. Place on plates. Unmold ramekins by dipping bottoms into boiling water for a few seconds. Place one next to each melon wedge and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 320g | |
| Calories 134 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.35g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 98mg | 4% |
| Potassium 571mg | 16% |
| Total Carbs 32.78g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 29.86g | 20% |
| Protein 2.21g | 4% |
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