2 small melons of 400g (14¼oz) each or 1 larg one of 800g (1¾lb)
150g (5½oz) redcurrants
5tablespoons of Sauternes or Barsac – preferably the same wine as the one you are planning to serve.
1 small spoon with rather a sharp edge or a melon-bailer
2 small bowls
Cut the melons in half and remove the seeds. With a small sharp-edged spoon or melon-baller, carve the melon into small, even balls, putting them into a bowl. Scrape out the rest of the melon flesh with atablespoon and share it out between the two small bowls.
Wash and drain the redcurrants. Keep back two nice little bunches, complete with their leaves if possible. Remove the stalks from the rest and put them into the bowl with the melon balls. Sprinkle with 5tablespoons of Sauternes or Barsac and 2tablespoons of caster sugar. Mix together well and then divide between the two bowls. Decorate each with a sprig of redcurrants – a perfect harmony of flavours and colours.
Sweet dessert wines: Sauternes, Barsac or a sweet wine from the Roussillon