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Cantaloupe with Red Wine Syrup

Alexandra Grablewski

Servings: four.

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.

This recipe is excerpted from Dessert Express.


  • 1 cup dry red wine
  • 2 Tbs. granulated sugar
  • 2 ripe cantaloupes
  • 4 large fresh basil leaves


  • 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.


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