Procedures:
1 NOTE: You will need a small parisienne scoop for this recipe.
2 Use a sharp knife to slice the top off the melon. If possible, try to cut a zig-zag design to make a crown-like appearance.
3 Remove the top, then scoop out the seeds. Use the parisienne scoop to scoop out the melon flesh in small pearls - as displayed in the picture.
4 After you have scooped out as much of the flesh as possible, fill up the empty shell with a glass of the port wine, then replace the melon pearls in the shell.
5 Chill for 30 minutes before serving.

Recipe from the Recipecenter.com
Music: Vous les copains, Performed by Sheila