Summer Fruit in Muscat Wine


  • 6 ripe apricots 3 white-fleshed nectarines
  • a dozen or so large red dessert gooseberries
  • 200 g (7 oz) cherries, stoned weight
  • 500 ml (18 oz) muscat wine


Prepare this at least a day before required. Halve the apricots, slice the nectarines, top and tail the gooseberries and stone the cherries. Put the fruit in a large preserving jar, cover with the wine, seal the jar and refrigerate. Remember to take long forks or skewers to spear the fruit – fondue forks are ideal.

As an alternative try blueberries and blackberries as well as black cherries in red dessert wine such as sparkling Malvasia, Banyuls or Elysium made from the black muscat grape.

For a non-alcoholic version, use red or white grape juice to macerate the fruit.