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30 minutes
10 minutes
40 minutes
- 165g caster sugar
- 1 vanilla bean, split, seeds scraped
- 2-60.00 ml or brandy or kirsch (optional)
- 2-3 peaches, thinly sliced
- 4 small nectarines, peeled
- 1 orange, peeled, segmented
- 250.00 ml cherries
- 150g blueberry
- 150g raspberry
- 2 kiwifruit, peeled, sliced
- In a saucepan, combine sugar, 1 cup (250ml) water, and vanilla. Stir over low heat until sugar dissolves, then simmer for 5 minutes. Let cool and stir in brandy, if desired.
- Create a vibrant display by arranging the fruits in a large sterilised jar. Gently drizzle the cooled syrup over them. Cover tightly and refrigerate before taking it on the go.
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