Chilled Fruit Soup With Spiked Nuts

1/2 cup sugar

3 ounces champagne

1/2 gallon seasonal fruit juice

1/2 cup honeydew flesh -- diced

1/2 cup cantaloupe flesh -- diced

1/4 cup watermelon flesh -- small parisienne

1/4 cup seedless grapes -- cut into quarters

1 plum -- pitted, thinly

-- sliced 4 ounces vodka

2 ounces tequila

4 ounces orange juice

cinnamon -- to taste nutmeg -- to taste 6 honeydew rings -- thinly sliced

Combine sugar and champagne in saucepan; stir to dissolve. Add fruit juice; heat to boiling. Reduce heat; simmer for 15 minutes. Strain through cheesecloth; refrigerate until chilled. Place honeydew, cantaloupe, watermelon, grapes and plums in bowl. Combine vodka, tequila, orange juice, cinnamon and nutmeg; pour over fruits. Marinate 15 minutes. Place marinated fruit in chilled soup cup; place honeydew ring over fruit. Ladle chilled fruit broth into cup. Suggested accompaniments include quick breads such as coconut-banana bread. NOTES History: Chilled Fruit Soup with Spiked Fruits was the second course of the four course Summer Luncheon menu prepared by the Team USA Southeast for the IKA cold food competition at Frankfurt.

Posted To Fabfood August 1998~Busted With 2.0