Melon and Blueberry Coupe with White Wine, Vanilla and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sugar cookies are the perfect accompaniment to this colorful finale. Ingredients:
1 1/2 cups dry white wine |
1/2 cup sugar |
1 vanilla bean, split lengthwise |
2 1/3 cups cantaloupe cubes (about 1/2 melon) |
2 1/3 cups honeydew cubes (about 1/2 small melon) |
2 1/3 cups watermelon cubes (about 1/4 small melon) |
3 cups fresh blueberries (about 1/12 half-pint baskets) |
1/2 cup chopped fresh mint |
Directions:
1. Combine 1/2 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.
2. 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.)
3. Spoon fruit and some syrup into large stemmed goblets.
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