Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 vanilla bean, split in half lengthways

  3. 1 cup (250ml) rose or red wine

  4. 200g caster sugar

  5. 1 tsp rosewater or 2 rose geranium leaves

  6. 3 wide strips of lemon rind, thinly peeled

  7. 6 figs, halved

  8. 2 x 120g punnets raspberries

  9. 400g lychees, peeled

  10. Fresh ricotta and crisp biscuits, to serve

Instructions Jump to Ingredients ↑

  1. Scrape seeds from vanilla bean into a saucepan. Add scraped bean, wine, sugar, rosewater or rose geranium leaves, lemon rind and 1 cup water. Cook, stirring over medium heat until sugar dissolves, then simmer for 5 minutes until slightly reduced. Place figs, raspberries and lychees in a heatproof bowl, pour syrup over, cool to room temperature, then refrigerate until chilled.

  2. To serve, spoon fruit salad into shallow bowls and serve with spoonfuls of fresh ricotta, if using, and crisp biscuits.


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