Cantaloupe in Port Jelly

1. 1

   In a small saucepan sprinkle gelatin over water and let soften 1 minute.

2. 2

   Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved.

3. 3

   Add sugar and Port and simmer, stirring occasionally, 3 minutes.

4. 4

   Remove pan from heat and stir in lemon juice.

5. 5

   Cool Port gelatin to room temperature.

6. 6

   Seed cantaloupe and cut into 1/4-inch-thick wedges.

7. 7

   Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup.

8. 8

   Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it.

9. 9

   Chill jellies, covered, until set, at least 6 hours, and up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.