Vanilla Champagne Soaked Fruit |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 12 |
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A bright unexpected addition to a brunch or buffet Recipe and photo from southern Living Ingredients:
1 bottle champagne or sparkling wine |
3/4 c sugar |
1 vanilla bean, split |
1 (1-oz) pkg fresh mint, chopped |
1 cantaloupe, halved |
1 pt fresh raspberries |
1 large orange, peeled and sectioned (substitute 1 (11 oz) can mandarin oranges, if desired |
1/2 honeydew melon, peeled and chopped (about 4 cups) |
garnishes: 1 vanilla bean pod, chopped mint |
Directions:
1. Bring first 3 ingredients to a boil over high, stirring occasionally until sugar is dissolved, about 4 or 5 minutes
2. Reduce heat to medium, and cook 10 minutes or until mixture is reduced by half
3. Remove from heat and stir in mint. Let stand 5 minutes
4. Pour mixture through a fine mesh strainer into a bowl, discarding mint. Scrape seeds from vanilla bean into bowl,whisk until blended
5. Reserve pod for garnish
6. Cut cantaloupe into 10 thin wedges
7. Cut 2 thin wedges from remaining half of cantaloupe; reserve cantaloupe for another use
8. Placeall fruit into a 13x9 pan ; pour warm syrup over fruit
9. Cover and chill 3 – 24 hours
10. Remove fruit from syrup using a slotted spoon and arrange on serving platter or plates
11. Serve with syrup
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