Summer fruit salad with Rosé reduction & mint
Melon, Raspberries and Nectarines are the base for this medley of summer's best, swimming in a Rosé reduction and tossed with fresh mint.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine French, Provencal
- 1 melon
- 1 pack raspberries
- 2 Peaches or nectarines
- some mint leaves
- 2 tbsp sugar
- 1 glass rosé wine for the syrup
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!