Melon and Blueberry Coupe with White Wine, Vanilla and Mint

• 1 1/2 cups dry white wine
• 1/2 cup sugar
• 1 vanilla bean, split lengthwise
• 2 1/3 cups cantaloupe cubes (about 1/2 melon)
• 2 1/3 cups honeydew cubes (about 1/2 small melon)
• 2 1/3 cups watermelon cubes (about 1/4 small melon)
• 3 cups fresh blueberries (about 1/12 half-pint baskets)
• 1/2 cup chopped fresh mint

1. Combine 1/2 cup wine and sugar in small saucepan.
2. Scrape in seeds from vanilla bean; add bean.
3. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes.
4. Remove from heat and let steep 30 minutes.
5. Remove vanilla bean from syrup.
6. Combine all fruit in large bowl.
7. Add mint and remaining 1 cup wine to sugar syrup.
8. Pour over fruit.
9. Cover and refrigerate at least 2 hours.
10. (Can be prepared 6 hours ahead.
11. Keep refrigerated.)
12. Spoon fruit and some syrup into large stemmed goblets.

white wine, sugar, vanilla bean, cantaloupe, honeydew cubes, watermelon cubes, fresh blueberries, fresh mint

Taken from www.epicurious.com/recipes/food/views/melon-and-blueberry-coupe-with-white-wine-vanilla-and-mint-624 (may not work)