Ouzo-Marinated Melon with Prosciutto

• 1/2 cantaloupe
• 2 tablespoons ouzo (unsweetened anise liqueur)
• 1/2 teaspoon finely chopped aniseed
• 8 thin sliced prosciutto or Parma ham
• Fresh mint sprigs

1. Fill melon cavity with ouzo and sprinkle with aniseed.
2. Cover and chill 1 day.
3. Pour juices from melon into small bowl and reserve.
4. Cut melon into 4 wedges.
5. Transfer to plates and drizzle with reserved juices.
6. Drape prosciutto over melon.
7. Season with pepper.
8. Garnish with mint sprigs and serve.

cantaloupe, ouzo, aniseed, parma ham, mint sprigs

Taken from www.epicurious.com/recipes/food/views/ouzo-marinated-melon-with-prosciutto-158 (may not work)