Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 50 millilitres | Red wine |
| 25 grams | Caster sugar |
| 75 grams | Redcurrants topped and tailed |
| 75 grams | Raspberries |
| 175 grams | Cherries; washed and stoned |
| \N \N | Crme fraiche (Vegans omit) |
Serves 2-3
This red fruit salad looks quite spectacular, and its flavours live up to its looks. A lovely dessert for fine summer weather and for eating 'al fresco'.
Heat the wine with the sugar until the sugar dissolves. Bring to the boil and pour over the fruit in a bowl. Allow the fruit salad to stand at room temperature for an hour or two, stirring from time to time. Chill, and serve with crŠme fraiche.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias