Rated 5.0 stars by 1 users
Dessert
Mediterranean
10 - 12 servings
2 hours 5 minutes
5 minutes
1½ cups dry white wine
½ cup sugar
1 vanilla bean, split lengthwise
2⅓ cups organic cantaloupe (about ½ melon)
2⅓ cups Organic Honeydew Melon (about ½ small melon)
2⅓ cups Sharlyn Melons (about ¼ small melon)
3 cups blueberries about 1/12 half-pint baskets
½ cup mint, chopped
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.
Sugar cookies are the perfect accompaniment to this colorful finale.
