Chanterelle Recipe

No Photo

Have you made this?

 Share your own photo!

Chanterelle

MiMi's Momma

By
@stephcarbrey

In planning dinner for a special occassion for my husband and his bosses, I was going thru a very old recipee box trying to find something different and creative. I came across this for a fruit soup. I must have copied this years ago and in a rush, as I did not write down who it is by or where I copied this from.
I think it will be wonderful for Summer. If anyone has any idea where this came please let me know. I have no idea if it is a dessert, side or starter. I think depending on what else is served it could be used for any of these...


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

25 Min

Ingredients

1
ripe honeydew melon or 2 cantalopes
1/4 c
super fine sugar
1/2 c
muscat wine (sauternes can also be used).

PREPARE THE FOLLOWING FRUITS:

2
blood oranges-peeled, sliced and take out seeds
1/4
pineapple-peeled and cut into 1 inch pieces
6
fresh strawberries-hulled and sliced
16
blackberries
2
handfuls of blueberries
1
handful of raspberries
1/2
pink grapefruit-sectioned and w/out membranes
any other season fruit can be used. use caution with apples and pears as they brown and will look unattractive.
4
mint sprigs or edible flowers (rose petals, pansies, or other unsprayed flowers, available at gourmet shops. do not use nasturtiums as they are spicy.

Directions Step-By-Step

1
Scoup fruit out of Honeydew or Cantalope.
Puree in a food processor.
2
Stir in sugar until it completely disolves.
3
Taste and add more sugar if needed.
4
Stir in wine and set aside.
5
Arrange fruits in individual bowls.
6
Ladel soup over fruit and garnish with mint sprigs or edible flowers.