Ingredients
¼ cup caster sugar
¼ cup water
2 sprigs mint, plus extra leaves, to garnish
1 vanilla bean
¼ seedless watermelon
125g punnet raspberries
½ x 250g punnet strawberries, hulled, thickly sliced into rounds
10 cherries, halved, stoned
2 store-bought mini pavlova nests
Method
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To make the dressing, put caster sugar, water and mint sprigs in a small saucepan. Split vanilla bean, remove the seeds. Put seeds and bean into saucepan. Heat over a medium heat. Cook, stirring, until sugar has dissolved. Bring to a simmer and cook for 2 minutes or until thickened slightly. Set aside to cool to room temperature. Mixture will thicken on standing.
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Remove rind from watermelon and slice the flesh into thin elongated wedges.
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Stack the watermelon, raspberries and strawberries and cherries on 4 serving plates. Crumble pavlova nests over the top, scatter with mint leaves and drizzle with syrup. Serve.
