Friday, October 1, 2010

Quick and Classy: Fruit-Filled Melon

After our melon with moscato, it was really only a matter of time before we started dunking more fruit into wine. The arrival of miniature honeydew melons in our CSA box gave us the perfect excuse to try again, this time with late season peaches from Ikeda's and some leftover anise hyssop from the produce box. You could use pretty much any fruit here, or even just a different color melon.

A smallish melon, halved
Peaches, peeled and cut into pieces
Moscato or another sweet dessert wine (or champagne -- just don't let it soak so long that it goes flat)
Anise hyssop, chiffonade (optional)

Fill the melon with peaches, then pour moscato over. Refrigerate during dinner to let the wine soak into the fruit a little, then garnish with anise hyssop and serve.

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