Recipe courtesy of B. Smith
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Total:
1 hr 1 min
Active:
25 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Directions

Place the mandarin oranges, with their syrup, in a medium-size saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool.

Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey, and poppy seeds.

Toss the prepared fruit together in a large bowl, and pour the dressing over the fruit. Refrigerate for 1 hour. Decorate the fruit salad with flaked coconut or chopped nuts, and serve.

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