Sweet cantaloupe, heady port and fresh mint combine in a light dessert ideal for the end of a hearty meal. Try it after the Spiced Beef with Wine Sauce and Roasted Potatoes. (Cooking Light magazine 8-04)
1. Combine port and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to 1/2 cup. Place port mixture in a large bowl; cool. Add salt and cardamom to port mixture; stir to combine. Add cantaloupe balls and chopped mint; toss gently to coat. Cover and chill 1 hour before serving. Garnish with the mint sprigs, if desired.