Instructions: Cut the melon into 1 inch chunks, or use a melon-baller to scoop into balls.

Cut the prosciutto into relatively uniform pieces, each just big enough to cover a piece of melon.

For the sauce: Put the port in a small saucepan, add pepper and simmer over low flame until mixture is reduced by two-thirds. (At the end it should be almost syrupy.)

Wrap each piece of melon in a slice of prosciutto and secure with toothpick.

Place small bowl with the warm sauce in the center of a large platter and surround it with wrapped melon pieces to be dipped in sauce.

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