This parfait works well with Muscat-based wines such as Moscato or Beaumes de Venise. But when I tried it with a good-quality white port, such as is made by Ramos Pinto, I knew I’d found the perfect match.
6 SERVINGS
1 |
4- to 5-pound honeydew melon |
3–4 |
tablespoons sugar |
1 |
pint blackberries (or substitute blueberries or raspberries) |
2 |
tablespoons white port |
Cut the melon in half and scoop out the seeds. Using a spoon, scoop out chunks of melon flesh, putting them in a food processor. Don’t dig too deep—the melon close to the peel has a strong cucumber flavor. You should get about 1½ pounds of melon chunks.
Puree the melon and stir in 2 tablespoons sugar. Taste and add another tablespoon if necessary. Too much sugar will mask the melon’s flowery qualities, but because chilling reduces the flavor, the mixture should be very sweet.
Pour the puree into a large, shallow metal pan, such as a baking pan, that will hold it to a depth of ¾ to 1 inch. Freeze for 30 minutes. Remove the pan from the freezer and stir the puree with a fork, breaking up any chunks of ice. Repeat 4 or 5 times over 2 to 3 hours. Each time the ice will be a little less liquid and will stick together more. When it is firm enough to hold a shape, it is done.
Try not to let the melon ice freeze solid. If it does, chop it into small pieces in the pan and grind it in the food processor. The result will be lighter and fluffier, and the flavor will not be as dense and luscious.
Stir together the berries, 1 tablespoon sugar and the port. Spoon the ice into six glasses (martini glasses are perfect; short wineglasses are nearly as good) and spoon some of the berries with their juice over the top. Serve.