Medley of summer fruits
Medley of summer fruits might be a good recipe to expand your beverage recipe box. For $4.83 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 1g of fat, and a total of 263 calories. This recipe serves 4. If you have strawberries, dessert wine, champagne, and a few other ingredients on hand, you can make it. This recipe is liked by 6 foodies and cooks. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 34%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Summer Fruits With Tahini Ganache, Cheesecake bombe with summer fruits, and Cornucopian of Summer Fruits (Crowd Size).
Servings: 4
Ingredients:
6 basil leaves, roughly chopped
250ml cabernet sauvignon or dry red wine
100ml chilled pink Champagne, to serve
250ml Sauternes or dessert wine
12 mint leaves, roughly chopped, plus sprigs to serve
½ Charentais melon, scooped into 12 balls
200g fresh raspberries
50g wild strawberries (optional)
200g fresh ripe strawberries, halved and quartered
50g caster sugar
vanilla pod, split, seeds scraped out
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
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.
Step by step:
1. In a large saucepan, bring the two wines, sugar and vanilla pod to the boil.
2. 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.
3. Remove from heat and leave to come to room temperature.
4. 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.
5. Serve in a large serving bowl or four individual bowls.
6. Pour about 2 tbsp of the pink Champagne over just before serving.
Nutrition Information:
covered percent of daily need
