Peach, raspberry and redcurrant sundae

For the sauce:
redcurrants 125g
raspberries 125g
blackcurrant jam 2 tbsp
water 4 tbsp
caster sugar 2 tbsp

The fruit:
ripe cantaloupe melon 750g, with skin on
vanilla ice-cream 4 scoops
cherries 12 
raspberries 16
peaches 2

To finish:
redcurrants a few sprigs

Make the sauce: remove the redcurrants from their stalks and put the fruit in a small pan. Add the raspberries, jam, water and sugar and bring almost to the boil. As soon as the sugar has dissolved, transfer to a blender and process to a purée.

Chill the sauce in the fridge for an hour, or by transferring it to a bowl over ice.

Remove the seeds from the melon, then scoop the flesh into balls with an ice-cream scoop or a spoon. Divide between 4 sundae glasses. Add a scoop of ice-cream to each glass. Stone the cherries, then add them, with the raspberries to the sauce. Halve the peaches, discard the stones, slice each half into 4 and add to the sauce.

Spoon the sauce and fruit over the ice-cream and melon. Add sprigs of redcurrants if you wish. Eat immediately.