Provençal Melon with Beaumes de Venise Muscatby ExperiencePlus! - Thursday, July 5, 2012
The ExperiencePlus! Bicycling through the Best of Provence Plus! the Luberon and Aix-en-Provence tour now goes through Beaumes de Venise. A lot of France’s melons grow nearby around Cavaillon, and Beaumes de Venise is known for its sweet Muscat dessert wine so when we queried staff for a summer recipe, it made sense that John Giebler, who had just returned from leading the Provence tour, would send us this recipe for Provençal Melon with Beaumes de Venise Muscat. Prepare yourself for a vicarious and refreshing visit to Provence with what may be the easiest recipe we’ve ever published.
Cut a melon (cantaloupe is typical but you could also use a honeydew, or a Crenshaw melon) in half, remove seeds, and slice a small strip off the bottom of the melon so it will sit flat like a bowl. Fill the cavity with very chilled (at least 3 hours in the fridge) Beaumes de Venise Muscat wine, and eat with a spoon.
You can spruce up the recipe by making the cut more decorative as we show in the photo. You can also choose a variety of melons. First cut the flesh into one inch cubes, and then put about 8 to10 cubes into each serving dish and cover with ¼ cup of chilled wine.
Whichever method you choose serve immediately.
Bon Appétit from Provence!