Ingredients
8oz/225g fresh or frozen raspberries (reserve about 4 per person for decoration)
4floz/120ml of water
2floz/60ml of brandy
4 teaspoons of cornflour dissolved in 1 tablespoon of water
4 tablespoons of redcurrant jelly
Melon
Kiwi fruit

Method
Put the water and jelly in a small saucepan and heat gently until dissolved. Add the raspberries and brandy and bring slowly to the boil. Turn down the heat and simmer for 5 minutes. Blend in a blender and then pour through a sieve to remove the seeds.

The sauce can be frozen at this stage until required. Otherwise transfer back to the pan and over a low heat add the cornflour mixture until the sauce thickens slightly. It should be smooth and still runny.

On plates arrange slices of melon, kiwi fruit, reserved raspberries and spoon the sauce at the side.If you have a melon baller and left over melon, make a few melon balls to add to the fruit, for a special touch.

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