Medley of summer fruits

Medley of summer fruits

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 40-50 mins, plus chilling

Skill level

Easy

Servings

Serves 4

Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
187
protein
2g
carbs
24g
fat
0g
saturates
0g
fibre
2g
sugar
13g
salt
0.06g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, June 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
dritoni78's picture

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

Questions

Tips