Berries with honey caramel and pistachios


  • Serves 4 people

Using a strongly flavoured single-variety honey can give this quick dessert an interesting twist.

  • 250 gm strawberries, hulled and quartered
  • 120 gm raspberries
  • 1 tsp rosewater, or to taste
  • To serve: slivered pistachios and thick vanilla yoghurt
  • Honey caramel
  • 200 gm honey
  • 1½ tbsp orange juice
  • 30 ml dessert wine
  • Scraped seeds of 1 vanilla bean
01   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.
02   To serve, divide berries among serving bowls and sprinkle with rosewater. Top with thick vanilla yoghurt, drizzle with honey caramel and scatter with pistachios.
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