Poached Autumn Fruits in Spiced Wine
This recipe demonstrates the technique of poaching. The exchange of flavours produces delicately spiced fruits in an aromatic jus which is delicious served cold.
|Ingredients for the red wine jus|
|400ml||Red wine, Cabernet Sauvignon (*1)|
|2 tsp||Stevia (*2) (or 100g caster sugar)|
|1tsp||Vanilla syrup (*3)|
|2 slices||Lemon, 1mm thick|
|2 slices||Orange, 1mm thick|
|Ingredients for the fruits|
|2||Quince, peeled, cored & cut into 4 segments|
|2||Cox apples, peeled & cut into 4 segments, cored|
|2||Ripe pears, (Williams preferably), peeled & quartered|
|4||Agen prunes (optional)|
This dish can be made a day in advance allowing the fruits to soak up more of the spiced wine flavour and colour.
In the large sauté pan on a high heat, bring the red wine to the boil for approximately 1 minute (*4); add the water and the remaining ingredients for the red wine jus and bring to a gentle simmer.
Cook the Quince for approximately 25 minutes (barely simmering) (*5). Add the apple segments after 10 minutes, then add the pear and continue to simmer for 5 minutes.
Take off the heat, add the blackberries and leave to cool to room temperature. Finally, add the Prunes and refrigerate.
Arrange all the fruits, spices, red wine and cooking juices in a large dish, serve cold.
Recipe © Raymond Blanc 2014.
Photo © David Griffen 2014.