Poached Quince and Winter Fruit in Spiced Wine

Quince, apples, and pears poached in a spiced red wine jus, chilled, and topped with a refreshing wine granita.

Vegetarian Healthy Dessert Fruit French Winter

Estimated Nutrition

Calories

226

kcal / serving

904 kcal total

Carbs

26g

per serving

104 g total

Fat

0.5g

per serving

2 g total

Protein

per serving

36 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

Or 2 tsp stevia powder

Fruits

slice

Lemon

Thinly sliced

slice

Orange

Thinly sliced

piece

Quince

Peeled, cored and quartered

piece

Apple

Cox’s Orange Pippin, peeled, cored and quartered

piece

Pear

Conference, ripe, peeled, cored and quartered

piece

Agen Prunes

handful

Blackberry

Frozen

Liquids

400

Red Wine

Dry red wine

NutsSeeds

0.5

piece

Vanilla Pod

stick

Cinnamon

Small sticks

piece

Black Peppercorn

piece

Bay Leaf

piece

Clove

Method

Simmer the quince in the liquid for 25 minutes.

Add 400 ml water, sugar, vanilla, cinnamon, pepper, bay leaves, cloves, lemon, and orange slices to the pan.

Add apples and pears and simmer for an additional 4 minutes.

Cool to room temperature, then add prunes and optional blackberries.

Strain one-third of the liquid into a container and freeze overnight.

Chill the fruit and remaining liquid in the refrigerator.

Scrape the frozen liquor with a fork to create ice flakes.

Boil 400 ml red wine in a saucepan for 2 minutes to reduce alcohol.

Arrange the fruit and juices into bowls and top with the wine granita.