Melon and Blueberry Coupe with White Wine, Vanilla and Mint Recipe

Melon and Blueberry Coupe with White Wine, Vanilla and Mint Recipe

  • 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
  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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