- serves 6 people
- preparation 30 minutes
- difficulty Easy level
Ingredients
- 250 ml Monbazillac or dessert wine
- 100 ml red wine, such as Malbec
- 40 g caster sugar
- zest of 1 lemon
- 1 vanilla bean
- 250 ml cold water
- ½ punnet alpine wild strawberries, or regular strawberries
- ½ punnet blackberries, or other mixed berries
- 20 g caster sugar
- ½ Charentais melon (or use rockmelon), scooped into 12 balls
- 12 mint leaves
- 6 leaves basil, fresh
Instructions
- In a small saucepan, mix the Monbazillac wine, the red wine, 40 g caster sugar, lemon zest and seeds from the vanilla bean. Bring to the boil for then reduce to half. Take off the heat and add the cold water. Cool down.
- In a large bowl or deep tray, mix the fruit, except the melon, and the 20 g caster sugar. Leave for 30 minutes to macerate. Divide macerated fruits and melon among 6 serving bowls. Pour some wine mixture in each bowl.
- Garnish with herbs and serve immediately.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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