Bob Hart's Mango and Blueberries in Sauternes Syrup

MANGOES and blueberries are both in great shape in our fruit shops at the moment. And while both are best eaten unadorned, I occasionally combine them into something extraordinary as a luxurious dessert. Here's how:

Make a syrup: pour a small bottle of sauternes (the clean-skin versions in many wine shops are fine) and simmer with 1/2 cup brown sugar, a few strips of lemon rind and a cinnamon stick until reduced by about half. Strain and chill.

Peel and slice three large or four medium mangoes. Place a layer of them in a glass bowl, and top with a thin layer of fresh blueberries (you will need two punnets in all). Tops these with more mangoes, and so on, using up all the fruit and finishing with a layer of blueberries.

Pour the cold syrup over the fruit in the bowl, cover with plastic wrap and place in the fridge. Serve in small glass bowls if you have them, topped with sprigs of mint.

Serves four, and is great with a flute of chilled Brown Brothers moscato, ideally the new pink one.