Melon And Blueberry Coupe With White Wine, Vanilla And Mint Recipe
Servings: 1
Ingredients
- 1 1/2 c. Dry white wine
- 1/2 c. Sugar
- 1 x Vanilla bean, split lengthwise
- 2 1/3 c. Cantaloupe cubes, (about 1/2 melon)
- 2 1/3 c. Honeydew cubes, (about 1/2 small melon)
- 2 1/3 c. Watermelon cubes, (about 1/4 small melon)
- 3 c. Fresh blueberries, (about 1/12 half-pint baskets)
- 1/2 c. Minced fresh mint
Directions
- Combine 1/2 c. wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add in bean. Stir over low heat till sugar dissolves and syrup is warm, about 2 min. Remove from heat and let steep 30 min. Remove vanilla bean from syrup.
- Combine all fruit in large bowl. Add in mint and remaining 1 c. wine to sugar syrup. Pour over fruit. Cover and chill at least 2 hrs. (Can be prepared 6 hrs ahead. Keep refrigerated.)
- Spoon fruit and some syrup into large stemmed goblets.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1481g | |
| Calories 1126 | |
| Calories from Fat 21 | 2% |
| Total Fat 2.47g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 1968mg | 56% |
| Total Carbs 220.86g | 59% |
| Dietary Fiber 15.6g | 52% |
| Sugars 188.28g | 126% |
| Protein 7.92g | 13% |
