Chop the melon and nectarines into rough cubes and set aside.
Keep the empty melon shells if possible to use as bowls.
Pour the glass of Rosé into a heavy based saucepan.
Add the sugar and a few cubes of the fruit you have chopped and two raspberries.
Add a 1/2 a cup of water.
Gently boil everything to reduce it to a syrupy consistency.
Pass through a sieve and pour into a small jug to cool.
Arrange your cubed fruit salad in a bowl (or the melon skins) and decorate with raspberries and roughly torn mint leaves.
Pour the syrup over carefully to cover as much of the fruit as possible.
If you made it much in advance return it to the fridge and get it out 15 minutes before serving.
Pure summer flavour!