Summer Fruit Salad with Prosecco Syrup & Citrus Cream

Prosecco is a dry sparkling Italian wine; together with kaffir lime and Szechuan pepper, it adds a sophisticated twist to this special fruit salad.

1kg mixed stone fruit, stones removed, cut into

halves or wedges

300g mixed fresh berries, halved if large ½ pomegranate

3 tablespoons chopped pistachio nuts 325ml prosecco (or similar sparkling wine) ½ cup sugar

2 limes, juiced

1 vanilla pod, split

1 star anise

½ teaspoon Szechuan peppercorns

2 kaffir lime leaves 1 lime, finely grated zest

1 orange, finely grated zest

½ cup juice from the lime and orange 3 egg yolks

¼ cup caster sugar 300ml cream, beaten

Make the syrup first. Place all the ingredients in a medium saucepan and bring to the boil, stirring until the sugar dissolves. Reduce heat and simmer for about 5 minutes. Cool then refrigerate.

Make Citrus Cream by placing lime and orange zests, citrus juices, egg yolks and sugar in a small saucepan. Whisk over a gentle heat for about 5 minutes until mixture thickens. Allow to cool completely then fold in the beaten cream. Refrigerate until needed.

To assemble fruit salad, place stone fruit, berries and pomegranate seeds in a large serving bowl and pour syrup over. Scatter with pistachio nuts and serve with a dollop of citrus cream.

Serves 6-8