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Wash and pick over the blueberries and redcurrants for any blemishes. Halve the strawberries but retain the green petal tops for the colour.
Heat a heavy-based pan and add the vanilla pod and star anise and continue to heat until their aromas are released.
Add the fruits starting with the strawberries then follow with the rest.
Add a sprinkle of sugar to sweeten and produce a thick syrup. Amplify the flavours with the addition of the kirsch and flambé.
Coat all the fruits evenly in the mixture and turn onto a plate allowing them to infuse and cool.
To serve make a caramel basket and spoon a little of the fruit into the middle adding a portion of ice cream, dust with icing sugar and cocoa powder.
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