Marinated summer fruit with vanilla ice cream

Basically this is summer berries soaked in booze, and an instant completely marvellous way to finish a summer supper outside in the garden. You are using fortified wines here so it should not be consumed by small children or drivers – you have been warned! I like to use wonderful Pedro Jimenez sherry, which is supremely dark, rich and fragrant, or locally made Cherry Brandy from Kent. I keep a bottle specially for this dish or to pour over ice cream. It is expensive but a little goes a long way

Serves 4
Prepare: 5 minutes plus 2 – 3 hours marinating

For this recipe, you will need:

• 50g (2oz) caster sugar
• 650g (1½ lb) mixed summer berries; strawberries, raspberries, blueberries and cherries
• 6 - 8 tbsp Pedro Jimenez sherry, cherry brandy or Vin Santo
• good quality vanilla ice cream
• homemade hazelnut and lemon biscotti
  

To Prepare
1. Wash and prepare the fruit. Halve the strawberries if large and stone the cherries if using. Crush lightly with the back of a spoon. Place in a large bowl and sprinkle with the sugar. Pour over the sherry, cover and leave to chill for 2 -3 hours.

2. To serve spoon the fruit into glass dishes and top with a scoop of ice cream. Drizzle some of the fruit and sherry juices over the ice cream and serve with biscotti..

This recipe was kindly provided by local food writer and author, Mary Gwynn
http://trufflehound.wordpress.com
You will find more wonderful recipes in The Busy Mum’s Vegetarian Cookbook by Mary Gwynne published by Simon & Schuster £20