Alastair Hendy's Classic Melon Starter
Over a year ago
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Serves: 6
Ingredients
Accompaniment
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Nederburg Cabernet Sauvignon Rose
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Method
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1
Here’s a brilliantly simple first course. Cut melon into wedges, peel off the skin and wrap each piece in bayonne or parma ham.
Pour pineau des charentes or medium sherry into a small pan and boil until it is reduced to a light syrup. Cool, then drizzle a little over each slice of melon.
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