Les Melons à l’Estagel

Melon filled with fruit and brandy

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 2 Charentais melons
  • 4 tablespoons Muscat de Rivesaltes port or other fortified wine
  • half a


Cut the melons in half horizontally, remove the seeds and then with a grapefruit knife, cut out most of the flesh and dice this into a bowl. Put a tablespoonful of Muscat into each half.

Cut the pineapple into 1 cm (1½ in) slices, cut off the spines and remove the core and cut the flesh into dice. Add to some of the cubed melon, together with whatever other fruit you are using. Sprinkle