1. Slice each peach into thin wedges. Drizzle with a little lemon juice to prevent discolouration.
    2. Rinse the raspberries and leave to drain, or pat dry.
    3. Destalk the wild strawberries, rinse and drain, or pat dry.
    4. To serve Spoon some of the warm sauce into individual bowls and top with the fruit. Garnish with pomegranate rubies and sprigs of mint.

    Cook’s notes:
    – You could splurge on an imported brand of chocolate, but both Cadbury’s Milky Bar and Beacon Dream work very well for this recipe; just don’t use cooking chocolate, the taste won’t be the same.
    – White peaches have light-coloured, sweet flesh and smooth, pinky-red skins that are paler in colour than nectarines. They usually arrive later in the season than nectarines and fuzzy yellow-skinned peaches.
    – If you can’t find wild strawberries, use roughly chopped fresh strawberries.
    – You can also serve the peaches halved, filled with sauce and topped with berries, or mix the fruit and mint leaves on a platter, and serve the sauce on the side.

    Summer fruits in a white chocolate, almond and honey sauce


    • White chocolate, almond and honey sauce
    • 750ml (3 cups) fresh cream
    • 300g white chocolate (see Cook’s notes)
    • 45ml (3tbs) Hamilton Russell Vineyards Fynbos Honey
    • 100g flaked almonds
    • Fresh summer fruits
    • 8 white peaches (see Cook’s notes)
    • lemon juice, for drizzling
    • 500ml (2 cups) raspberries
    • 60ml (¼ cup) wild strawberries (see Cook’s notes)
    • 250ml (1 cup) pomegranate rubies, for garnish
    • fresh mint leaves, for garnish



    Heat the cream in a saucepan.


    Break the chocolate into pieces and stir into the cream until melted.


    Add the honey and almonds.


    Reduce the heat to low and simmer gently for 10 – 15 minutes, until the sauce turns a pale caramel colour. Keep warm, or reheat gently before serving.