Mary Cadogan's Classic Melon Starter

Long, languid lunch for summer days. Graze in the garden or pack up and go…

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   Here’s a brilliantly simple first course. Cut a ripe charentais melon into wedges, peel off the skin and wrap each piece in bayonne or parma ham. Pour a wine glass of 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.