1 cup dry red wine
2 tablespoons sugar
1 Turkish or 1/2 California bay leaf
1 teaspoon mustard seeds
1 teaspoon pink peppercorns (optional), crushed
2 ripe cantaloupes, chilled
Simmer all ingredients except cantaloupes in a 1-quart heavy saucepan until
reduced to about 1/4 cup, 10 to 15 minutes.
Remove from heat and cool in saucepan set in a bowl of ice and cold water.
Discard bay leaf.
Halve each cantaloupe and discard seeds. Scoop out curls from melon halves
with an ice cream scoop (not one with a lever), then divide curls among 4 bowls along with any juices.
Just before serving, drizzle each serving with about 1 tablespoon cooled spiced wine.
Cooks' note:
Spiced wine can be made 1 week ahead and chilled in an airtight container.
Makes 4 servings.