Wednesday, September 7, 2011

Pardon Me, Waiter, but There's Some Champagne in My Fruit Cup

Okay, let's say you're stranded on a desert island with only one coconut husk, a bottle of sparkling Viognier, and some strawberries and figs. On the surface, this would seem like a horrible situation -- do you use the coconut husk as a glass to drink the champagne, thereby missing out on dessert, or do you use it as a bowl for a fruit salad, but miss out on the champagne? (Obviously, you can't just drink the champagne out of the bottle, since you don't want to risk looking like a lush when the cruise ship drops by to rescue you.)

Fear not, sea-bound readers. We have discovered the perfect solution to what is surely an age-old dilemma. Just make sure to only frequent desert islands with free Wi-Fi so you can refer back to this and other single-husk recipes as needed.

Ripe, fragrant strawberries, sliced crosswise (or any berries)
Fresh figs, cut into quarters or sixths
Sparkling Viognier or champagne (you'll probably want to stay on the sweeter side unless your fruit is very sweet)

Combine the fruit in single-serving dishes. Drizzle each serving with a slosh of champagne, and let sit for 2-3 minutes before serving.

P.S. In other news, look what photo was recently picked to feature on FoodPornDaily!
(Thank you to Ann at Il Fiorello for directing us to the website!)

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