Ingredients
- 2 tequila
- 1/2 cantaloupe flesh (diced)
- 1/4 seedless grapes quarters (cut into)
- 1,900 ml seasonal fruit juice
- 120 ml honeydew flesh (diced)
- 110 gr vodka
- 100 gr sugar
- 80 gr champagne
- 60 ml watermelon flesh parisienne
- 6 slices honeydew rings thinly (sliced)
- 1 slice pitted (plum)
- some nutmeg
Combine sugar and champagne in saucepan; stir to dissolve. Add fruit juice; heat to boiling. Reduce heat; simmer for 15 minutes. Strain through cheesecloth; refrigerate until chilled. Place honeydew, cantaloupe, watermelon, grapes and plums in bowl. Combine vodka, tequila, orange juice, cinnamon and nutmeg; pour over fruits. Marinate 15 minutes. Place marinated fruit in chilled soup cup; place honeydew ring over fruit. Ladle chilled fruit broth into cup. Suggested accompaniments include quick breads such as coconut-banana bread. NOTES History: Chilled Fruit Soup with Spiked Fruits was the second course of the four course Summer Luncheon menu prepared by the Team USA Southeast for the IKA cold food competition at Frankfurt.
Posted To Fabfood August 1090ºC Busted With 2.0 <melizajane@aol.com>
