Poached Winter Fruits with Red Wine Jus

A recipe to demonstrate the technique of poaching. The exchange of flavours produces delicately spiced fruits and an aromatic juice which is delicious served hot or cold.

Ingredients Required

For the red wine jus:
1 bottle Red wine, Cabernet Sauvignon
250ml Water
150g Caster sugar
1 Vanilla pod cut in half
2 drops Vanilla extract
6g Cinnamon stick
1g Black pepper
2 Bay leaves
2 Cloves
2 slices Lemon, skin on
2 slices Orange, skin on
For the fruits:
1 Quince, peeled & cut into 4 segments, cored
4 Ripe pears (Comice or Williams, preferably), peeled & quartered
1 Baby pineapple peeled & cut into 4 segments
1 Granny Smith apple peeled & cut into 4 segments, cored
8 Agen prunes(optional)

Cooking Method


  1. Bring the red wine to the boil for approximately 1 minute(*1).
  2. Add the water and all the other ingredients and bring to a simmer.
  3. Poach the quince for approximately 10 minutes (barely simmering)(*2).
  4. Add the pears, pineapple and apple segments, cover with greaseproof paper and poach for a further 10 minutes.
  5. Cool to room temperature, add the prunes and refrigerate.


Arrange all the fruits, spices, red wine and cooking juices in a large dish and serve cold or warm.