Cantaloupe Soup with Port Syrup and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup port wine |
1 1/2 tablespoons sugar |
2 ounces pancetta or lean ham, cut into thin strips |
6 cups cubed seeded peeled cantaloupe, chilled (about 1 melon) |
1 1/2 tablespoons honey |
1/8 teaspoon salt |
Directions:
1. Combine wine and sugar in a small saucepan over medium-high heat; cook 18 minutes or until reduced to 1/4 cup. Remove syrup from heat. Pour into a bowl; cover and chill.
2. Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.
3. Place cantaloupe, honey, and salt in a blender, and process until smooth. Ladle the soup into shallow bowls; dollop syrup over soup, and sprinkle with pancetta. Serve immediately.
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