1 vanilla bean

1 cup (250 ml) port wine

1/2 cup (125 ml) sugar

4 cups (1 litre) melon balls cut from a ripe cantaloupe

Using a sharp knife, split the vanilla bean lengthwise and scrape out the seeds.

In a small saucepan over high heat, bring the port, sugar and vanilla pod and seeds to a boil. Reduce the heat and simmer until the mixture is syrupy and reduced by half, about 15 minutes. Remove the vanilla pod.

Spoon the cantaloupe into four dessert glasses and drizzle with the port–caramel sauce just before serving. The sauce will harden and thicken slightly when it comes into contact with the cantaloupe.

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