Poached quince and winter fruit in spiced wine
Method
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For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer.
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For the winter fruit, poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge.
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To serve, scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert.
Ingredients
For the red wine jus
- 400ml/14fl oz red wine (see tip)
- 2 tsp stevia powder or 100g/3½oz caster sugar
- ½ vanilla pod
- 4 small cinnamon sticks
- 2 black peppercorns
- 2 bay leaves
- 2 cloves
- 2 thin slices lemon
- 2 thin slices orange
For the winter fruit
- 2 quince, peeled, cored and quartered
- 2 Cox’s Orange Pippin apples, peeled, cored and quartered
- 2 very ripe Conference pears, peeled, cored and quartered
- 4 Agen prunes
- handful frozen blackberries (optional)
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