Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Melon Coupe with Vanilla
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- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 34 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 200
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 34 mg
Ingredients
Directions
- Combine 1/2 cup wine and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves. Remove from heat. Let steep 30 minutes. Remove vanilla bean.
- Combine fruit in large bowl. Add remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate 2 hours.
