Medley of summer fruits

Recipe uploaded by

Raymond Blanc

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Recipe by Raymond Blanc

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1. In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
2. Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
3. About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

Per serving

187 kcalories, protein 2g, carbohydrate 24g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.06 g

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• raymond blanc

  22 September 2008

  raymond blanc commented on this recipe

  i try it at home and it wor the best av try for long long time, wery wery nice and simpel

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Ingredients

• 250ml Sauternes or dessert wine
• 250ml cabernet sauvignon or dry red wine
• 50g caster sugar
• vanilla pod , split, seeds scraped out
• 12 mint leaves, roughly chopped, plus sprigs to serve
• 6 basil leaves, roughly chopped
• 200g fresh raspberries
• ½ Charentais melon , scooped into 12 balls
• 200g fresh ripe strawberries , halved and quartered
• 50g wild strawberries (optional)
• 100ml chilled pink Champagne , to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 250ml Sauternes or dessert wine
• 250ml cabernet sauvignon or dry red wine
• 50g caster sugar
• vanilla pod , split, seeds scraped out
• 12 mint leaves, roughly chopped, plus sprigs to serve
• 6 basil leaves, roughly chopped
• 200g fresh raspberries
• ½ Charentais melon , scooped into 12 balls
• 200g fresh ripe strawberries , halved and quartered
• 50g wild strawberries (optional)
• 100ml chilled pink Champagne , to serve

Per serving

187 kcalories, protein 2g, carbohydrate 24g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.06 g

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