I adapted this recipe from Gourmet
Magazine, February 2002.
Great for a brunch entree or a light dessert.
More of Linda's delicious
Melon Recipes
and
Fruit Recipes.
Cantaloupe with Spiced Wine
1 cup dry white
wine*
2 tablespoons sugar
Bunch mint leaves
1 teaspoon peppercorns, crushed
1 ripe cantaloupe, chilled
Mint leaves
*
I like to use
our Oregon Pinot Gris wine.
In a small heavy saucepan, simmer wine, sugar, mint leaves, and crushed
peppercorns until mixture is reduced to about 1/4 cup, approximately 10
to 15 minutes. Remove from heat and let cool. Strain mixture, discarding
mint leaves and any peppercorns that come through strainer. Store in
refrigerator until ready to use. NOTE: Spiced wine can be made 1 week
ahead and refrigerated in an airtight container.
With a melon baller, scoop out 1-inch balls (or
cut with knife into bite-size pieces) from the melon and place into a medium
bowl.
Just before serving, drizzle cantaloupe pieces
with the wine/mint sauce. Sprinkle fresh mint leaves over the cantaloupe and
gently mix in.
Makes 4 servings.
Cantaloupe with Spiced
Wine - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
wine, white |
1 cup |
0 |
160 |
4 |
|
sugar (may sub. Splenda) |
2 tablespoons |
0 |
96 |
2 |
|
cantaloupe |
1 ripe |
0 |
200 |
4 |
|
Recipe
Totals |
|
0 |
456 |
10 |
Recipe makes 4
servings.
Per Serving - 0 fat grams, 114
calories, 2.5 WW
points |