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La Belle Cuisine
Melon and Blueberry Coupe with
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
Whipped cream, Sugar Cookies
Combine 1/2 cup wine and sugar in small [nonreactive] saucepan.
from vanilla bean; add bean. Stir over low heat until
dissolves and syrup is hot,
about 2 minutes. Remove from heat
steep 30 minutes. Remove vanilla bean from
Combine all fruit in large bowl. Add mint and remaining 1 cup wine
Pour over fruit. Cover and refrigerate at least 2 hours.
be prepared 6 hours ahead.
Keep refrigerated.) Spoon fruit and
into large stemmed goblets. Serves 6.
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