Champagne & Dessert

CHAMPAGNE AND DESSERT FOR EIGHT

iNGREDIENTS

• 1 Lemon
• 3 Oranges
• 3/4 Cup water
• 1/2 Cup sugar
• 1/2 of a Vanilla Bean
• 2 tbsp orange liqueur
• 2 Kiwi
• 2 Pears
• 2 Gala Apples
• 2 Cups of red or green grapes cut in half
• 2 Grapefruit
• 1/2 of a Canteloupe
• 1/2 Honeydew Melon
• 2 cups of plain Greek Yogurt
• 1 Mint Leaf

DIRECTIONS

1. To make syrup, squeeze juice from lemon and one orange into a small saucepan. Add water and sugar, stir over medium-high heat until sugar dissolves. Bring to a boil, add vanilla bean and simmer 10 minutes. Remove saucepan from heat and cool. Stir in liqueur.
2. Segment remaining oranges and grapefruit by cutting away the peel and pith. Place fruit over a large non-aluminum bowl and cut the segments from between each connecting membrane. When done cutting all the segments squeeze remaining membrane to extract juice.
3. Add sliced kiwi fruit, unpeeled pears and apples and halved grapes. Remove skin and seeds from melon halves. Cut flesh into bite-sized pieces and add to rest of fruit. Pour syrup over top of fruit, gently tossing to mix. Cover with plastic wrap and refrigerate overnight, tossing once or twice.
4. When ready to serve, divide fruit among serving bowls using a slotted spoon to drain off some syrup. Top with yogurt, drizzle with some of remaining syrup and garnish with mint if desired. 
5. And serve with your favourite champagne!

Bon Appetit!