
- 3:10 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
This luscious fruit salad in warm wine syrup brings the flavours and colours of the festive season to the dessert table.
Ingredients
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200g cherries
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50g raspberries
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2 ripe white peaches, stoned, cut into wedges
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2 ruby royal plums, stoned, cut into wedges
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2 tablespoons small round mint leaves
Rose syrup
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1 cup (250ml) rose wine
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2 tablespoons caster sugar
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2 whole star anise
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1 cinnamon stick
Method
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Step 1To make the rose syrup, combine the rose wine, sugar, star anise and cinnamon stick in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 3-4 minutes or until syrup thickens slightly. Remove from heat and set aside to cool slightly.
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Step 2Combine the cherries, raspberries, peaches and plums in a large bowl. Drizzle with the warm syrup. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
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Step 3Add the mint to the fruit and gently stir to combine. Spoon the fruit mixture evenly among serving bowls.
- Diabetes friendly
- Heart friendly
- High carb
- High fibre
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
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637 kj
Energy
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4g
Fibre
-
2g
Protein
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16.75mg
Sodium
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24g
Carbs (sugar)
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24g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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