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EGG FREE -Summer fruits steeped in red wine, Monbazillac, basil and mint

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EGG FREE -Summer fruits steeped in red wine, Monbazillac, basil and mint Empty EGG FREE -Summer fruits steeped in red wine, Monbazillac, basil and mint

Post  Ju-Ju on Wed Apr 27, 2011 6:37 am

For the fruit
230g/8oz raspberries, preferably Glen Doll, Glen Ample or Autumn Bliss

160g/5½oz strawberries, hulled and quartered, preferably Mara de Bois or Marshmello

100g/4oz blackberries, preferably Loch Ness

30g/1oz redcurrants (optional)

30g/1oz blackcurrants (optional)

4 tsp caster sugar

12 fresh mint leaves, roughly chopped

6 fresh basil leaves, roughly chopped

6 fresh lemon verbena leaves or Vietnamese coriander

40g/1½oz wild strawberries (optional)

For the wine
250ml/7fl oz Monbazillac or other white dessert wine

90ml/3½fl oz red wine

40g/1½oz caster sugar

½ tsp freshly ground black pepper

2 tsp vanilla extract

To finish the dish
½ Charantais melon, scooped into 12 balls with a melon baller

100ml/4fl oz pink Champagne, chilled

4 sprigs fresh mint

Preparation method
1.For the fruit, gently mix together all the ingredients in a large bowl and leave to macerate for 30 minutes.

2.For the wine, place the Monbazillac, red wine, sugar, pepper and vanilla in a small saucepan, bring to a boil and simmer for one minute. (This will burn off the bitter taste of the alcohol, and also means that children will be able to enjoy the dish.)

3.Remove the pan from the heat, add 100ml/3½fl oz cold water and set aside to cool to blood temperature.

4.Add the cooled wine mixture to the macerated fruit, mix in the melon balls and refrigerate, covered, for at least six hours and up to one day.

5.To serve, place the fruit mixture into a large glass serving bowl, or four individual dishes, and pour over the Champagne. Serve immediately garnished with the mint sprigs.


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Join date : 2009-08-17
Location : In the Kitchen


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