Medley of summer fruits

200 kcal or less 30-60 minutes 4 servings basil bbc good food champagne dessert fruit fruit compote fruit salad mains melon melons mint pudding raspberries raspberry red wine stewed fruit strawberries strawberry summer fruit vanilla pod vanilla pods wine

N/A

Source

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

Method

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.

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.

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.