Cantaloupe in Port Jelly
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/4 cup sugar
- 3/4 cup water
- 1 1/2 teaspoons unflavored gelatin
- 3/4 cup ruby port
- 1 1/2 teaspoons strained fresh lemon juice
- 1/4 large cantaloupe
- Carbohydrate 19 g(6%)
- Fat 0 g(0%)
- Fiber 0 g(2%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 13 mg(1%)
- Calories 100
Preparation In a small saucepan sprinkle gelatin over water and let soften 1 minute. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Add sugar and Port and simmer, stirring occasionally, 3 minutes. Remove pan from heat and stir in lemon juice. Cool Port gelatin to room temperature. Seed cantaloupe and cut into 1/4-inch-thick wedges. Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup. Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it. Chill jellies, covered, until set, at least 6 hours, and up to 1 day.
Preparation In a small saucepan sprinkle gelatin over water and let soften 1 minute. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Add sugar and Port and simmer, stirring occasionally, 3 minutes. Remove pan from heat and stir in lemon juice. Cool Port gelatin to room temperature. Seed cantaloupe and cut into 1/4-inch-thick wedges. Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup. Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it. Chill jellies, covered, until set, at least 6 hours, and up to 1 day.
