Equipment
* optional
Ingredients
Poaching Liquid
- 750 ml red wine
- 250 ml water
- 150 g caster sugar
- 1 orange, peeled into wide strips
- 2 cinnamon sticks
- 2 star anise
- 4 whole cloves
- 1 vanilla pod, split lengthwise
Fruit
- 3 bosc pears, firm, unpeeled until ready to cook
- 2 granny smith apples, firm, unpeeled until ready to cook
- 100 g dried figs, stems removed and halved
- 100 g fresh cranberries
Nutrition (per serving)
Method
Measure the red wine, water, caster sugar, orange peel, cinnamon sticks, star anise, whole cloves, and vanilla pod into a large saucepan.
Place the saucepan over medium heat. Bring the mixture to a gentle simmer at roughly 85C/185F, stirring occasionally until the sugar has completely dissolved.
While the liquid heats, use a peeler and corer to peel, core, and slice the Bosc pears and Granny Smith apples into thick, even wedges.
Carefully lower the prepared apple and pear wedges into the simmering spiced wine. Poach gently for 10 minutes, ensuring the liquid does not reach a rapid boil.
Stir in the halved dried figs and fresh cranberries. Continue to poach for an additional 5 minutes.
Remove the saucepan from the heat. Using a slotted spoon, carefully transfer all the poached fruit to a heatproof serving bowl, leaving the poaching liquid and spices in the pan.
Return the saucepan with the remaining liquid to medium-high heat. Rapidly boil until the liquid reduces by half and transforms into a light, syrupy consistency.
Carefully pour the hot, reduced spiced syrup over the poached fruit in the serving bowl. Discard the whole spices if desired, or leave them for a rustic presentation. Allow the dish to rest and cool slightly for 10 minutes before serving.
Chef's Notes
- For the best texture, always choose firm fruit varieties. Bosc and Anjou pears, along with Granny Smith or Honeycrisp apples, contain enough pectin and dense cellular structure to withstand poaching without turning to applesauce.
- While the alcohol simmers off significantly during the poaching and reducing phases, trace amounts will remain. For a strictly zero-alcohol alternative, replace the red wine with an equal volume of unsweetened pomegranate or cranberry juice, omitting the water.
- The residual poaching liquid is culinary gold. If you have extra, strain it and mix with sparkling water for a sophisticated spritzer, or drizzle it over pancakes.
- To elevate this dessert, serve it warm with a dollop of unsweetened mascarpone cheese, tangy crème fraîche, or premium vanilla bean ice cream. The dairy provides a rich, creamy contrast to the bright, acidic wine and fruit.
Storage
Refrigerator: 5 days — Store the fruit submerged in the poaching syrup to maintain vibrant color and flavor.
Reheating: Gently warm on the stovetop over low heat until just heated through, or serve at room temperature.
