The exchange of flavours produces delicately spiced fruits in an aromatic jus which is delicious served hot or cold. This dish can be made a day in advance allowing the fruits to soak up more of the spiced wine flavour and colour.
100g/3½oz caster sugar
6 large vanilla pods
400ml/14fl oz inexpensive cabernet sauvignon or merlot
100g/3½oz caster sugar
1 tsp vanilla syrup (as above)
½ cinnamon stick
pinch black pepper
2 bay leaves
2 cloves
2 thin slices lemon
2 thin slices orange
For the vanilla syrup, combine the caster sugar with 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for five minutes. Set aside to cool slightly.
Roughly chop six large vanilla pods, removing the hard nib at one end. In a food processor, purée together with the warm sugar syrup. Store in a sealed jar or container in the fridge.
For the red wine jus, in a large frying pan on a high heat, bring the red wine to the boil for approximately one minute. (By boiling the wine you will remove the bitter alcohol taste and leave the delicate fruity qualities of the wine). Add 400ml/14fl oz water and all the other ingredients and bring to a gentle simmer. It is important that while the fruits are poaching, the liquid does not come to a boil; the intensity of the heat will damage the delicate flesh of the fruits.
Cook the quince for approximately 10 minutes. Add the pineapple and apple and simmer for a further 10 minutes, then add the pear and continue to simmer for five more minutes.
Take off the heat and leave to cool to room temperature. Add the prunes, if using, and refrigerate until thoroughly chilled.
To serve, arrange all the chilled fruits, spices, red wine and cooking juices in a large serving dish.
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