Melon In Port Wine

Cut the cantaloupe in half crosswise. Spoon out and discard the seeds. Using a melon baller, scoop out a layer of balls from the flesh of one of the halves, and place them in a bowl. Then, still using the melon baller, scrape out the flesh trimmings from between the holes, and set them aside in another bowl. Repeat this procedure, working layer by layer, until all the flesh has been removed from both melon halves. You should have about 2 1/2 cups of melon balls and 1 cup of trimmings. Reserve the empty melon shells.

Add the port to the bowl containing the melon balls, and mix thoroughly. Place the melon trimmings in the bowl of a food processor or blender, and liquefy them. Add this mixture to the melon balls, mix well, cover, and refrigerate for at least 1 or 2 hours.

Meanwhile, using a sharp paring knife, cut the edge of each reserved melon shell into decorative pointed “teeth.”

At serving time, fill the shells with the melon balls and marinade, and decorate each with a sprig of sage. At the table, spoon the melon balls onto individual dessert plates, and serve cold with freshly ground pepper sprinkled on top, if desired.