Melon with Red Wine and Mint Sauce
 

Melon with Red Wine and Mint Sauce - Amanda Grant

100ml (3 1/2oz) dry red wine
2 tbsp golden icing sugar (or other sweetener)
60ml (2oz) red wine vinegar
finely grated zest of 1 orange
large handful of fresh mint leaves, roughly chopped
freshly ground black pepper
1 large ripe melon (Galia, cantaloupe, honeydew, etc)
handful of fresh mint leaves, to serve

Mix the wine and sugar in a saucepan and heat gently until the sugar
has dissolved. Leave to cool.

Stir the vinegar, orange zest and mint into the wine syrup and season
to taste with pepper.

Cut the melon in half and scoop out the seeds with a teaspoon. Cut
each half lengthwise into 2 segments. Slice the flesh away from the
skin of each segment by running a knife blade between the flesh and
skin and cut the flesh into long thin strips.

Divide the melon strips between 4 plates and drizzle a little of the
sauce over them. Add a scattering of mint leaves and serve with any
remaining sauce.