Melon and Wine

By Daniel Rogov

2 large cantaloupe or honeydew melons
1 cup Marsala wine

Cut a 2 1/2 cm. wedge-shaped slice from the tops of the melons and into each pour 1/2 cup of the wine. Replace the slices and wrap the melons tightly with plastic wrap. Refrigerate for 3 - 4 hours, turning occasionally

Just before serving, remove the rind and seeds and cut the melons into cubes. Serve well chilled.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.