Did I forget to mention that I’ve been in France for a week now? Ooops. My bad.
Understand that this post is a labor of love. I’m typing on a french keyboard and as you may know, the letter placements are quite different from back home. I’ve been accidentally typing Qs instead of As left and right.
But I couldn’t possibly leave my poor little blog unattended for two weeks so here’s a simple, yet delicious recipe. His Mom is an amazing cook and we’ve been stuffed with foie gras, duck confit, magret and the likes of all things decadent. Although those recipes are heirlooms and top secret, I’ve managed to negotiate this wonderful little dish that was served to us as an aperitif.
Perfect on these warm, sunny days here in the Basque country, this fruit cocktail hits the spot. And since we’ve been consuming loads of FOIE GRAS and duck confit (yes, I’m seizing every opportunity to brag about my misfortune!), light dishes have been a blessing to our growing bellies.
So until our return in the first week of September, here’s an easy breezy recipe for the remainder of your warm summer months.
|1||cantaloupe, scooped out with a melon baller|
|2||cups fresh raspberries|
|1/4||cup sweet wine|
|a small handful of fresh mint leaves|
|1||tsp vanilla sugar (optional)|
- In a large bowl, combine all ingredients. Chill for 2 hours before serving.