Firm vanilla ice cream
Cantaloupe, sliced into rings

SAUCE:

1/2 c. white sugar
1 tbsp. cornstarch
3 thin slices lemon
3/4 c. port wine or sherry or rum
2 c. blueberries

Combine sugar, cornstarch, lemon and wine. Simmer for 5 minutes until clear. Remove lemon and add blueberries and chill well. Spoon ice cream into center of melon rings and top with chilled blueberry mixture. Serves 6 to 8. Looks pretty. Sauce keeps well in refrigerator.