I love this simple fruit dessert for Christmas. It's all about what is best in December, when we are blessed with an abundance of sweet and delicious summer fruits. Use a quality wine for the sauternes cream. If you're using an Australian sweet wine, something like De Bortoli Noble One Botrytis Semillon will give a great result.
300g of fresh cherries, pitted
1 punnet of raspberries, washed
2 white peaches, peeled, stone removed and cut into wedges
2 white nectarines, peeled, stone removed and cut into wedges
1 mango, peeled, and cut into thin cheeks
50g castor sugar
For sauternes cream
200g quality sauternes or other dessert wine
40g freshly squeezed orange juice
peel of 1 orange
125g castor sugar
400g cream (35 per cent variety)
In a bowl, mix the fruit, sprinkle with 50g castor sugar, then macerate for an hour.
For sauternes cream, combine wine, orange juice and peel in a container. Cover and set aside for 1 hour to infuse.
Strain and discard peel. Add 125g castor sugar to wine mixture and stir to dissolve. Add cream and whisk to soft peaks.
Spoon the fruit into bowls, top with sauternes cream, and serve immediately.