The key is finding ripe stone fruit, then marinading them in sugar and Sauvignon Blanc. Then, simply serve with sweetened vanilla spiked whipped cream. As Fiona says, call it ‘Chantilly in a French accent’ because that’s its fancy name, and it’ll impress anyone at the table.
INGREDIENTS
Stone fruit – white peaches, nectarines, apricots, plums, cherries and plumcots will all do nicely.
250 mls or a decent glass of Sauvignon Blanc
Caster sugar to taste – around 1/3 cup
150 mls fresh cream
1 tbsp icing sugar
1 tsp or so of vanilla paste, or a scraping of vanilla bean seeds
METHOD
1) In a glass or ceramic dish, chop up, slice or tear your favourite stone fruit.
2) Sprinkle over caster sugar and pour over the wine, stir to coat & combine a bit.
3) Refrigerate for 2 hours at least so the flavours can get to know each other.
4) When ready to serve, whip a bit of cream – add the vanilla paste or seeds, a dash of icing sugar and she’s all yours.
