Chilled peaches, raspberries and strawberries with rose syrup

Serves 6

Serve this dish on its own - you don't want to risk diluting its delicacy (Lisa Barber)

At this time of year, this is my very favourite dessert that we make at the restaurant – clean, clean flavours that are clear and ethereal, the rose syrup adding a sweetness that reminds me of some not-quite-placeable lolly from my childhood. This shouldn't be served with anything else at all – you wouldn't want to risk diluting its delicacy.

6 very ripe, sweet, fragrant peaches
300g/10oz raspberries
300g/10oz strawberries, hulled
5 level tbsp icing sugar
11/2tbsp rose syrup
A tiny pinch of salt

Rinse the fruit and slice the strawberries in half. Set aside. Tear the peaches roughly and place in a wide saucepan with the icing sugar.

Place over a gentle heat and cook, stirring from time to time, until the sugar has dissolved and the peaches have softened very slightly. This should take no more than 10 minutes.

Remove from the heat and set aside to cool. Once the peaches are tepid, stir in the strawberries, raspberries, rose syrup and salt. Allow to cool to room temperature then chill in the freezer for an hour. Serve on cool plates.