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Epicurious

Sliced Melon and Raspberries with Port Syrup

You can use honeydew, cantaloupe, or any other firm-fleshed melon for this light and luscious brunch dish. The important thing is that your melon be perfectly ripe and juicy, so sniff, pinch, and choose carefully. Make this a couple of hours in advance, so it has time to macerate in the port.

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 ripe melon, peeled, seeded, and cut into 2-inch pieces
Juice of 1 lemon
2 cups Port Syrup (page 283)
2 cups (1 pint) fresh raspberries

Preparation

  1. Step 1

    Place the melon pieces in a pretty serving bowl. Sprinkle with the lemon juice. Pour on the port syrup.

    Step 2

    Carefully add the raspberries to the serving bowl, but don’t mix them in. They will get mixed in on the plates. Refrigerate for 30 minutes. Serve chilled.

Bubby's Brunch Cookbook cover.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
TagsSaladMelonFruitRaspberryBerrySideBrunchNut FreeGluten FreeDairy Free5 Ingredients or FewerCookbooks
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