Cantaloupe with Port Wine and Pecan Crunchy Topping


1 ripe cantaloupe peeled, deseeded and cut into cubes            
6 to 8 ounces of 20-year-old Taylor Fladgate Tawny
  Port or equivalent

Crunchy Topping
1/2 cup all-purpose flour
1/3 cup rolled oats
2/3 cup pecan pieces
1 cup dark brown sugar
1/3 cup unsalted butter, cold and cut into small cubes
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt

Preheat oven to 350 degrees. Combine topping ingredients in a food processor and pulse until coarse crumbles or pebbles. Spread out evenly on a silicon cooking mat or tinfoil-lined baking tray that has been sprayed with cooking oil. Bake until dark brown but not burnt, about 15 to 25 minutes. Let cool and break into chunks. Place room temperature melon in glasses and top with an ounce of port. Sprinkle each glass with crunchy topping and serve. Serves 4 to 6.

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