Melon in wine
Halve the melons lengthways and scoop out the seeds. Remove the flesh and cut into small cubes. Put the cubes in a bowl. Reserve the melon shells.
In a separate small bowl, whisk together the wine, marmalade and mint. Pour the mixture over the melon flesh, and stir gently.
Divide the mixture between the melon shells. Cover with cling film, and marinate in the refrigerator for 4–6 hours. Serve cold.