Instructions: Cut melon in half lengthwise through stem end, and scoop out seeds. Cut small straight slices from bottom of melon halves so that they sit perfectly level.

In large saucepan, put port and 1 3/4 cups water. Sprinkle with gelatin. Let sit 1 minute. Bring just to a boil, stirring constantly, until gelatin dissolves. Lower heat to maintain a simmer and cook 5 minutes, stirring frequently. Let cool for 10 minutes.

Pour port mixture into melon halves, coming up to top of melon, reserving leftover port mixture. Carefully put filled melon halves in refrigerator. Chill at least 4 hours, until very firm. Pour remaining mixture into 6 small ramekins, custard cups or decorative molds. Carefully put in refrigerator. Chill at least 4 hours, until very firm.

Cut melon into 6 wedges. Place on plates. Unmold ramekins by dipping bottoms into boiling water for a few seconds. Place one next to each melon wedge and serve.

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