Melon and berries steeped in red wine, sauternes, basil, and mint
Instructions:
The steeping liquid needs to chill for at least 4 hours, so plan accordingly. 1 tablespoon roughly chopped basil (about 6 large leaves) 1 1/ 2 tablespoons coarsely chopped fresh mint (about 12 large leaves), plus whole sprigs for garnish 1 cup Sauternes or other dessert wine 1/ 2 cup Cabernet Sauvignon or other red wine 4 tablespoons sugar 1 vanilla bean, split lengthwise 1/ 2 Charentais or other melon such as cantaloupe, honeydew, or Crenshaw, scooped into 12 balls 8 ounces strawberries, stems removed and quartered 1/ 4 cup blackberries 6 ounces raspberries (1/ 2 -pint container) 1/ 2 cup chilled rose champagne Fresh currants, for garnish (optional)
S E R V E S 4
- Prepare an ice-water bath; set aside. Tie the basil and mint in a small square of cheesecloth. In a small saucepan, combine the Sauternes, red wine, sugar, vanilla bean, and mint-basil bundle.
- Bring the mixture to a boil, stirring to dissolve the sugar. Remove from heat; transfer to the ice bath. Chill until lukewarm. Add the melon, strawberries, and blackberries; transfer to a large bowl. Cover; place in the refrigerator for 4 to 6 hours.
- To serve, remove the vanilla bean. Stir in the raspberries. Transfer the mixture to 4 bowls. Drizzle about 2 tablespoons champagne over each, and garnish with currants, if desired, and mint.