Prosecco, vanilla bean ice cream and fresh fruit – a delicious combination in anyone’s language.
INGREDIENTS
Use whatever fruit is fresh and best on the day. Ours is a combination of the following:
mango, peeled and sliced
nectarines, roughly chopped
pluots or apricots, cut into wedges
plums, cut into wedges
blueberries
To serve
good-quality vanilla bean
ice cream
prosecco or moscato
basil leaves, to garnish (optional)
METHOD
Place scoops of vanilla ice-cream in the base of tall glasses.
Add the fruit and pour over the wine to serve.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!