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November 30, 2022 - Recipes

Provençale Fruit Salad with Chantilly Cream

Originally created by Fiona Hugues as a French-style summer delight, we find it delicious at any time of year.

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.

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