Champagne Sauce & Fruit Kabobs

Champagne Sauce

• 1/2 L. Cup Champagne or sparkling wine

• 1/4 L. Cup Coconut milk

• 1.5 Tablespoon Sweetened condensed milk

• 1.5 Tablespoon Cornstarch

• 3 Tablespoons Water

• Diced Pineapple, Honeydew, Cantaloupe for kabobs

• Raspberries, Blueberries, Grapes for kabobs

1. In a small bowl, combine cornstarch and water to make a slurry. Set aside.

2. In a medium saucepan, warm the coconut milk until it comes to a light simmer. Stir in the sweetened condensed milk until it dissolves.

3. Pour in champagne, and allow the mixture to come to a soft boil. When softly boiling, stir in the cornstarch slurry until fully dissolved, and allow the mixture to continue boiling for 30 seconds.

4. Remove the sauce from heat, and allow it to cool completely. Refrigerate until ready to serve. Enjoy!!