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Still Life with Melon
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Trevena, Shirley
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La Belle Cuisine
Melon and Blueberry Coupe with
White Wine,
Vanilla and Mint
Bon Appetit August 1995
Bon Appetit - One Year Subscription
1 1/2 cups dry white wine
1/2 cup granulated sugar
1 vanilla bean, split lengthwise
2 1/3 cups cantaloupe cubes
(about 1/2 melon)
2 1/3 cups honeydew melon cubes
(about 1/2 small melon)
2 1/3 cups watermelon cubes
(about 1/4 small melon)
3 cups fresh blueberries (about
1 1/2 half-pint baskets)
1/2 cup chopped fresh mint
Optional Accompaniments:
Whipped cream, Sugar Cookies
Combine 1/2 cup wine and sugar in small [nonreactive] 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.
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