Raymond blanc's roasted summer fruits

• Sauternes or dessert wine↗250ml ml
• cabernet sauvignon or dry red wine↗250ml ml
• caster sugar↗50g g
• vanilla pod↗

  split, seeds scraped out

• mint↗12

  leaves, roughly chopped, plus sprigs to serve

• basil↗6

  leaves, roughly chopped

• fresh raspberry↗200g g
• ½ Charentais melon

  scooped into 12 balls

• fresh ripe strawberry↗200g g

  halved and quartered

• wild strawberries↗50g g

  (optional)

• chilled pink champagne↗100ml ml

  to serve

Step-by-step instructions

1. 1

   In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.

2. 2

   Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.

3. 3

   About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.