Raspberry, rose and fig fruit salad

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How to make Raspberry, rose and fig fruit salad

  • Yield : 4
  • Prep Time : 1:15
  • Cook Time : 0:10
  • Total Time : 1:25

Ingredients

  • 1 vanilla bean, split in half lengthways
  • 1 cup (250ml) rose or red wine
  • 200g caster sugar
  • 1 teaspoon rosewater or 2 rose geranium leaves
  • 3 wide strips of lemon rind, thinly peeled
  • 6 figs, halved
  • 2 x 120g punnets raspberries
  • 400g lychees, peeled
  • Fresh ricotta (optional), to serve
  • Crisp biscuits, to serve

Method

  • Step 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.
  • Step 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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