From “Dessert Express,” by Lauren Chattman, available in bookstores Sept. 2. Serves 4.
Ingredients
1 cup dry red wine
2 tablespoons granulated sugar
2 ripe cantaloupes
4 large fresh basil leaves
Directions
Put 4 dessert bowls in the freezer to chill.
Combine the wine and sugar in a small, heavy saucepan and bring to a boil. Cook at a lively simmer until the wine is reduced to about 1/4 cup, about 10 minutes. Set the saucepan in a bowl of ice water to cool, about 15 minutes.
While the syrup is cooling, cut the cantaloupes in half and remove the seeds. Use a melon baller to scoop the flesh from the rind.
When you’re ready to serve, divide the melon balls among the 4 chilled dessert bowls. Drizzle the cooled syrup over the melon, garnish with a basil leaf and serve immediately.
