Ambrosia Melon Sauce

9 lbs ambrosia melon or other true cantaloupe (such as charentais melon)
1/4 lb butter
6 Tbsp sugar
1 tsp salt
1 bottle (750ml) prosecco
1 cup buttermilk
additional butter as needed

- peel, seed and rough-chop melon
- sweat melon in butter with sugar and salt over low to medium heat 10 minutes, stirring often
- add prosecco and turn heat to high
- cook until melon falls apart when prodded - about 15 minutes
- puree in blender with buttermilk
- to order, warm 1.5 ounces melon puree and mount with 2 Tbsp butter.