Using a strongly flavoured single-variety honey can give this quick dessert an interesting twist.
250 gmstrawberries, hulled and quartered120 gmraspberries1 tsprosewater, or to tasteTo serve:slivered pistachios and thick vanilla yoghurtHoney caramel200 gmhoney1½ tbsporange juice30 mldessert wineScrapedseeds of 1 vanilla bean
For honey caramel, cook honey in a saucepan over medium-high heat until caramelised (3-4 minutes), remove from heat, add juice and wine, stir in vanilla, then return to heat and stir to combine. Set aside.
To serve, divide berries among serving bowls and sprinkle with rosewater. Top with thick vanilla yoghurt, drizzle with honey caramel and scatter with pistachios.