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    Summer Fruit Medley in Pomegranate and Ginger Syrup

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    Summer Fruit Medley in Pomegranate and Ginger Syrup

    Combine the colours and flavours of fresh summer fruits in a ginger and pomegranate syrup. An ideal dessert to make in advance.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 6


    • 100g caster sugar
    • 3cm piece fresh ginger, peeled and finely grated
    • 500ml pomegranate juice
    • 4 ripe nectarines, stones removed
    • 2 ripe peaches, peeled and stones removed
    • 170g raspberries, rinsed
    • 150g pack Waitrose Pomegranate seeds, from the prepacked salads shelf
    • ¼ x 20g pack fresh mint, leaves only


    1. Place the sugar, ginger and pomegranate juice in a small pan and bring to a gentle simmer. Cook for 2 minutes until the sugar has dissolved then increase the heat and bring to the boil. Simmer for a further 10 minutes to reduce the juices by half, forming a syrup. Remove from the heat.
    2. Cut each nectarine into 8 wedges and the peaches into quarters. Add to the hot syrup then allow to cool.
    3. When the syrup is cool, add the raspberries and pomegranate seeds. Decorate with the mint leaves and serve with plain yogurt or Crème Fraîche.

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    Cook's tips

    Try serving with a Greek yogurt and chestnut swirl – sweeten a little chestnut purée with icing sugar and stir into a bowl of Greek yogurt.


    Average user rating

    4 stars