This recipe is from "Dessert Express," by Lauren Chattman (Taunton, $17.95).
1 cup dry red wine
2 tablespoons granulated sugar
2 ripe cantaloupes
4 large fresh basil leaves
Chill four dessert bowls in the freezer. Combine the wine and sugar in a small, heavy saucepan and bring to a boil. Cook at a lively simmer until the wine is reduced to about ¼ cup, about 10 minutes. Set the saucepan in ice water to cool about 15 minutes. Cut the cantaloupe in half and remove seeds. Scoop flesh with melon scooper. Divide melon balls among four bowls, drizzle cooled syrup over the melon, garnish with basil leaf and serve.