Galia and Sharlyn Melon Coupe with White Wine, Vanilla and Opal Basil
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Side Dish
Melissa's Corporate Chefs
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.
