• 1 large ripe honeydew melon (about 3 1/2 pounds)
• 2 cups white port
• 6 to 8 ounces very thinly sliced good-quality prosciutto

Using a small sharp knife, cut a triangular-shaped plug from the stem end of the melon. Pur 1 cup port into into melon. Replace plug and let marinate for 4 to 6 hours, turning melon occasionally.

Remove plug. Drain all liquid through fine-mesh sieve into small saucepan. Add remaining 1 cup port and bring to a boil. Reduce liquid to 2/3 cup of syrup.

Cut melon in half and remove seeds. Using a melon baller, scoop out small melon balls and place in bowl, collecting any of the juices. Add a pinch of salt and a grinding of black pepper. Stir

Mound melon balls evenly on 6 large flat plates. Drizzle with reduced port. Drape prosciutto over melon and serve. Pass the pepper mill.

[ Rozanne Gold ] [ Entertaining 1-2-3 ]