This recipe, excerpted from the cookbook Dessert Express, is a simple way to dress up cantaloupe for a dinner party-worthy dessert. Chilling the bowls in the freezer makes the dessert even more refreshing as you enjoy it on a warm summer night.
Put 4 dessert bowls in the freezer to chill.
Combine the wine and sugar in a small, heavy saucepan and bring to a boil. Cook at a lively simmer until the wine is reduced to about 1/4 cup, about 10 minutes. Set the saucepan in a bowl of ice water to cool, about 15 minutes.
While the syrup is cooling, cut the cantaloupes in half and remove the seeds. Use a melon baller to scoop the flesh from the rind.
When you're ready to serve, divide the melon balls among the 4 chilled dessert bowls. Drizzle the cooled syrup over the melon, garnish with a basil leaf, and serve immediately.
This recipe appears in Dessert Express by Lauren Chattman: 100 great desserts you can make in 30 minutes or less.
Photo: Alexandra Grablewski