A recipe for melon trio, nectarines in red wine

Melon Trio

PREP: 30 minutes plus chilling

COOK: about 2 minutes MAKES: 4 servings 1 lemon 1/4 cup sugar

1/4 cup water

Pinch ground red pepper (cayenne)

1/2 cantaloupe (1 1/2 pounds), seeded, peeled, and cut into 4 wedges

1 piece seedless watermelon (1 1/2 pounds), scooped into balls

1/4 honeydew melon (12 ounces), cut into 1/2-inch cubes.

1. From lemon, grate 1/2 teaspoon peel; squeeze 2 tablespoons juice.

2. In 1-quart saucepan, heat sugar and water to boiling over high heat. Boil 1 minute. Remove pan from heat; stir in lemon peel and juice and pepper. Transfer to heatproof glass measure or bowl; cover and refrigerate syrup until cold, 1 hour or up to 2 days.

3. Just before serving, on each of 4 dessert plates, place a cantaloupe wedge. In medium bowl, combine watermelon balls, honeydew cubes and chilled syrup. Spoon melons with their syrup over cantaloupe wedges.

Each serving: About 105 calories, 1g protein, 27g carb., 1g total fat (0g saturated), 1g fiber, 0mg cholesterol, 10mg sodium.

For thousands of triple-tested recipes, visit our Web site at www.goodhousekeeping.com/re cipes.

Nectarines in Red Wine

PREP: 10 minutes plus chilling MAKES: about 7 cups or 6 servings

2 cups fruity red wine (such as Beaujolais, Shiraz or Merlot)

2/3 cup sugar

2 1/2 pounds ripe nectarines (about 6 large), pitted and cut into 1/2-inch-thick wedges

In large bowl, stir wine and sugar until sugar dissolves. Add nectarines; cover and refrigerate at least 4 hours or up to 1 day to allow flavors to blend. Serve nectarines with wine in goblets or dessert bowls.

Each serving: About 225 calories, 2g protein, 43g carbohydrate, 1g total fat (0g saturated), 3g fiber, 0mg cholesterol, 5mg sodium. For thousands of triple-tested recipes, visit our Web site at www.goodhousekeeping. com/recipes.

(c) 2007 King Features Synd., Inc.