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
1 1/2 tablespoons honey
1/8 teaspoon salt
Preparation
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.
- Cook pancetta in a medium nonstick skillet over medium heat 10 minutes or until crisp. Remove from pan, and drain on paper towels.
3.Combine 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.
