Fruit and Nut Salad with Hot Mulled Wine Syrup

For a light and festive dessert try David Massey's exotic fruit salad, combining fresh and dried fruits
By David Massey
Fruit and Nut Salad with Hot Mulled Wine Syrup
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 Asian pear, thinly sliced
  • 1 Comice pear, thinly sliced
  • 2 thin slices of baby pineapples, skinned
  • 6 raspberries
  • 1 orange, segmented
  • 2 dried apricots, steeped in rum
  • 25 g raisins, steeped in rum
  • 15 g dried cranberries
  • 10 strips of dried mango
  • 20 g pecans
  • 20 g macadamia nuts
  • 20 g toasted hazelnuts
  • 200 ml red wine
  • 50 g dark brown sugar
  • 1 cinnamon stick
  • 2 cloves
  • double cream, whipped and sweetened, for serving
  • sprig of mint, for garnish


1. Place the red wine, sugar, cinnamon stick and cloves in a saucepan. Bring to the boil and cook briskly until reduced by half.

2. Add the dried cranberries, dried mango, pecan, macadamia and hazel nuts. Cook for a further 3-5 minutes.

3. Meanwhile, stack the slices of Asian pear, Comice pear and pineapple in the centre of a serving plate. Arrange the orange segments around the stack.

4. Spoon the wine syrup over the fruit stack. Arrange the dried fruit and nuts in between the orange segments and spoon over more wine syrup.

5. Place the raspberries on top of the fruit stack.

6. Serve the fruit stack with a generous dollop of sweetened whipped cream, garnished with a sprig of mint.

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