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Medley of summer fruits

Medley of summer fruits

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  • Preparation and cooking time
    • Total time
    • Ready in 40-50 mins, plus chilling
  • Easy
  • Serves 4

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

Nutrition: per serving
low insalt0.06g


  • 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


  • 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

Goes well with


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