Recipe by CoffeeB
Don't knock it until you try!!!
Top Review by Andi of Longmeadow Farm
This is divine. Just divine. You will swear you have been to islands and when you wake up - you will realize you are still in your kitchen. Don't make the mistake I made!!! I went to pick the "mint" from the garden and accidentally grabbed a fistful of *catnip* and proceeded with the recipe. Did not realize this until I had completed the exercise, and went to taste, (ignored the fact that all four cats were sitting by the counter) and realized my mistake! Made all over again, with *mint* this time, and it is divine! Easy to do, and so pretty, you will honestly think you were in a dainty tea-room. Now if you should put the *catnip* in, it really isn't bad, and the cats love you even more. But the mint is the way to go! Go ahead, enjoy some pepper with your fruit! You will never know, but there is a slight really nice "ding" that is just smooth and a wonderful taste! Made for CB *Everyday is a Holiday* Decembre 2009
- 2 bunches mint leaves
- 1 cup sugar
- 1⁄2 cup balsamic vinegar
- 1 teaspoon pepper
- 4 teaspoons cornstarch
- 1 honeydew, cut into wedges
- 1 cantaloupe, cut into wedges
- 6 large peaches, sliced
- 4 cups strawberries, sliced
- 2 pints raspberries
Directions See How It's Made
- In a small saucepan, combine 1 cup water, half of the mint leaves, the sugar, vinegar and pepper.
- Bring to a boil, then lower the heat and simmer for 5 minutes.
- In a small bowl, stir together the cornstarch and 4 t. water.
- Stir into the saucepan and bring to a boil.
- Remove from the heat and let cool for 10 minutes.
- In a large bowl, toss the dressing with the fruit.
- To with remaining mint leaves.