Melon Balls in Port Wine Sauce

Score each melon along the center all the way around with a kitchen knife in a zigzag pattern. Separate the two halves by turning them and remove the seeds.

2. Using a ball cutter, cut out a few balls from the melon flesh. Place them in a suitable bowl and pour half of the port wine over them. 3.

Scrape the remaining pulp out of the melon halves with a spoon, except for a small rim on the rind. Place the sugar in a saucepan and heat until it caramelizes. Next, extinguish with the remaining port. Add the melon pulp scraped out, the ginger powder, and the salt and heat everything together briefly. Crush the mixture and leave to cool. 4.

Wash the limes hot and cut them into thin slices. Drain the marinated melon balls, reserving the port. Fill the melon balls into the eight crowns created from the halves of the peel and add the drained port to the port sauce mold.

Place the lime slices along the inner edge of the melons.

Pour the port wine sauce over the melon balls and garnish the whole with the washed mint cut into strips.

Related Recipes:

Melon in Port WineFor the melon in port, cut the melon open so that you can lift off a lid. Using a small spoon, scoop out all... Melon CakeCoat the cake pan with Kronenöl Spezial with a fine butter flavor and dust with flour. Preheat the oven to... Fillet in Port Wine Fig SauceFor the fillet in port wine fig sauce, parcel the fillets, cut into slices about 2 cm thick and quickly sear... Veal Shank on Melanzani with Avocado and Tomato SauceFillet the tomatoes, put three fillets aside, cut the rest into cubes. Cut the avocados in half lengthwise... Gingerbread Panna CottaFor the gingerbread panna-cotta, cover the gelatin sheets with cold water in a shallow dish and soak for 5-10... Stuffed Melanzane1. preheat the oven to 190 °C. Cut the melanzane in half lengthwise and score along the skin without damaging... Pear HelenFor the pear Helene, peel the pears, cut them in half lengthwise and remove the core. Briefly boil the wine... Pike Perch Fillet on Red Onion Cabbage with Celery SauceOnion slaw: Sift the powdered sugar into a saucepan and caramelize over medium heat. Extinguish with the port... Port Figs1. caramelize sugar in saucepan. Pour in port wine and cassis. Add cinnamon stick. Make broth quietly over... France : Pompe De Noel – Sweet Christmas BreadA great cake recipe for any occasion: 1. sift flour into a suitable bowl and make a well in the center...