Sauternes and melon fluff spooned over ripe cubes of cantaloupe make a fabulously mature dessert for a late-afternoon luncheon. When the fruits are at their aromatic best and you want a dessert that is not overly sweet or directed at the kiddies, this comes together with remarkable sophistication.

　　

Ingredients

serves 6

　　1 very ripe cantaloupe, seeded, peeled, and diced

　　1/4 cup turbinado sugar

　　2 tablespoons sauternes or white grape juice

　　1 cup heavy cream

　　1/4 cup sliced blanched almonds

　　Fresh mint sprigs

　　

Step 1

In a small saucepan set over medium heat, cook half of the cantaloupe with the sugar and wine until the melon is very soft, about 7 minutes. Puree in a blender or food processor. Let cool completely.

　　

Step 2

Whip the cream until it holds firm peaks. Fold the cooled puree into the cream. Spoon the mousse over the remaining diced cantaloupe. Serve at once, garnished with the sliced almonds and mint.

　　Cooks' Note

　　If you want some pretty silliness when you serve this, use hollowed-out melon wedges as bowls.

　　A Southerly Course