INGREDIENTS
4
Nectarines, ripe
100 g
Raspberries
250 g
Strawberries
2
Thyme, fresh sprigs
2 tbsp
Thyme, fresh leaves
1
Egg yolk, medium free-range
1/2 tbsp
Runny honey
1
Runny honey to drizzle
100 g
Castor sugar
90 g
Plain flour
50 g
Butter, unsalted
1
bottle Rose wine
3
Baking sheets lined with non-stick baking paper
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