Melon and blueberry coupe with white wine, vanilla and mint
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dry white wine |
| ½ | cup | Sugar |
| 1 | Vanilla bean; split lengthwise | |
| 2⅓ | cup | Cantaloupe cubes; (about 1/2 melon) |
| 2⅓ | cup | Honeydew cubes; (about 1/2 small |
| ; melon) | ||
| 2⅓ | cup | Watermelon cubes; (about 1/4 small |
| ; melon) | ||
| 3 | cups | Fresh blueberries; (about 1/12 |
| ; half-pint baskets) | ||
| ½ | cup | Chopped fresh mint |
Directions
Combine ½ cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean from syrup.
Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.) Spoon fruit and some syrup into large stemmed goblets.
Serves 6.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 891 Calories (kcal); 2g Total Fat; (2% calories from fat); 5g Protein; 168g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 4 Fruit; 0 Fat; 6½ Other Carbohydrates
Converted by MM_Buster v2.0n.