Tuesday, June 12, 2012

Vanilla Champagne Fruit Parfaits

I made this for the CAbi party I hosted a few weeks ago. This recipe had been in my book since before I got married! It was also a good recipe to use for my cute parfait dishes! I LOVED this fruit! It was so refreshing. After the party I ate on the leftovers for several days and keep thinking I wish I had some to enjoy. PS: I was having camera trouble that day so my pictures are not a good as I would have liked....

Vanilla Champagne Fruit Parfaits
1 bottle of Champagne
3/4 cup of sugar
1 vanilla bean
1/2 cup fresh mint (This is optional. I liked it, but it overwhelmed the flavors. I would like to try this recipe next time without it to see how it is.)
1 cantaloupe
2 oranges
10 strawberries
2 mangos
(you can use whatever fruit you would like. Others that would be good are honeydew melon, raspberries, blackberries, peaches, etc)
Homemade whip cream or you can use Ready Whip from the can
Slice the fruit into little bitty squares. (This is the most tedious part of the recipe) If you are not putting them in mini parfaits you can make the pieces bigger. 
Slice the vanilla bean and scrape out the "caviar." YUM the smell is divine! 
Place the sugar, champagne, vanilla beans and vanilla caviar into a sauce pan. Turn the heat to medium high, when it begins to boil, turn down to simmer.
Chop the mint if you are using it. Don't worry about chopping it neatly as you will strain it out later.
Simmer the syrup until it has reduced by half (about 10 minutes).
Add the mint and turn off the heat. Allow it to sit for 5 minutes.
Strain the vanilla bean and mint from the syrup.

Pour syrup into fruit and allow it to chill for at least 3 hours, I did it overnight.
I didn't take a photo of making the whip cream, but I put about 1/2 a cup of heavy cream, 1 tbsp of sugar and 1 tsp of vanilla extract in the mixer and whipped it until thick.
Serve fruit in parfait dishes topped with whip cream!

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