Raymond blanc's roasted summer fruits

Name: Raymond blanc's roasted summer fruits
Total time: 50 min
Yield: 4
Cuisine: French
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 raspberry; ½ Charentais melon scooped into 12 balls; 200g fresh ripe strawberry halved and quartered; 50g wild strawberries (optional); 100ml chilled pink champagne to serve

Raymond Blanc

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Serves 4

Easy

Total time: 50 mins

Ready in 40-50 mins, plus chilling

A star rating of 5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 raspberry
½ Charentais melon

scooped into 12 balls
200g fresh ripe strawberry

halved and quartered
50g wild strawberries

(optional)
100ml chilled pink champagne

to serve

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Nutrition: per serving

kcal187
fat0g
saturates0g
carbs24g
sugars13g
fibre2g
protein2g
salt0.06g

low

Method

step 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.
step 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.
step 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

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A star rating of 5 out of 5.2 ratings

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