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.

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