The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

White peach and black plum fruit salad

You'll need

750 ml sparkling white wine 300 gm caster sugar 1 vanilla bean, split and seeds scraped 6 white peaches, scored 6 black plums, scored 250 gm (about 1 punnet) strawberries, thinly sliced 125 gm (1 punnet) raspberries To serve: organic nasturtium petals (optional, see note) To serve: vanilla bean ice-cream (optional)


  • 01
  • Combine wine, sugar, vanilla bean and 250ml water in a saucepan over medium heat, stirring to dissolve sugar, add peaches, cook until skins can be easily removed (3-5 minutes). Remove with a slotted spoon, set aside to cool.
  • 02
  • Add plums to syrup, cook until skins can be easily removed (20-30 seconds), then remove with a slotted spoon and set aside to cool.
  • 03
  • Place syrup in a bowl placed over ice and stir occasionally until chilled (2-4 minutes). Peel peaches and plums, cut into wedges and arrange in serving bowls (place the plums carefully as they will stain the peaches). Scatter over strawberries and raspberries, drizzle with syrup to taste (see note), scatter with petals and serve with vanilla ice-cream, if you like.

Note Nasturtiums are available from select growers' markets. Remaining syrup can be reused for poaching.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Feb 2010

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.