Ingredients

Method

• cup organic Shiraz
• 2 cups organic-raspberry juice
• 1 star anise
• 1 stick cinnamon
• 1 organic red chilli, split (optional)
• 8 small organic plums
• 1 thick slice organic watermelon, cut into chunks, for serving
• 1 bunch organic red seedless grapes, for serving

Method

Ingredients

Simmer the wine, juice and spices over a brisk heat, uncovered, for 30 minutes, or until reduced and syrupy.
Add the plums then cover and reduce the heat to a gentle simmer.
Poach for 10 minutes or until the plums are just tender. Leave to cool then chill.
Spoon the plums into dessert bowls then add the watermelon chunks and grapes, and serve.

Cook’s tips: If you prefer, don’t poach the plums, simply slice them and serve with the sauce.
For a decadent dessert, serve with organic yoghurt or cream.

Per serving: 744.3kJ, 1.3g protein, 0.4g fat, 34.2g carbs

TASTE’s take:
In Mexico, fresh fruit at road-side stalls is served sprinkled with chilli powder and fresh lime juice. It’s unexpected, but delicious, and is also where the idea behind the chilli in this sauce originated. However, if the combination of heat and sweet is not to your liking, simply leave it out.