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Ingredients
- 55 g (2 oz/1/4 cup) caster (superfine) sugar
- 125 ml (4 fl oz/1/2 cup) dry red wine
- 1 star anise
- 1 teaspoon finely chopped lemon zest
- 250 g (9 oz/1 2/3 cups) strawberries, hulled and halved
- 150 g (5 1/2 oz/1 cup) blueberries
- 150 g (5 1/2 oz/1 1/4 cups) raspberries, mulberries or other red berries
- 250 g (9 oz) cherries
- 5 small red plums, about 250 g (9 oz) in total, pitted and quartered
- yoghurt or thick (double/heavy) cream, to serve
Method
1. Put the sugar, wine, star anise, lemon zest and 125 ml (4 fl oz/1/2 cup) water in a small saucepan. Bring to the boil over medium heat, stirring to dissolve the sugar. Boil for 3 minutes, then set aside to cool for 30 minutes. When cool, strain the syrup.
2. Mix the fruit together in a large bowl and pour the syrup over. Mix well to coat the fruit, then cover with plastic wrap and refrigerate for 1 1/2 hours.
3. Divide the fruit among serving bowls and drizzle with some of the syrup. Serve with a dollop of yoghurt or cream.
