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Autumn Poached Fruits in Red Wine – vegetarian recipe
Stav Kogan

Autumn Poached Fruits in Red Wine

A simple, versatile recipe that truly captures the essence of autumn. Apples, pears, and plums are gently simmered in a fragrant red wine syrup, creating a dish that's both rustic and elegant. Perfect for breakfast or as a decadent dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 75g (2.65 oz) / 1/3 cup golden caster sugar
  • 300ml / 1 1/4 cups red wine
  • 300ml / 1 1/4 cups water
  • 1 strip orange zest, 7.5cm / 3 inches long
  • 1 whole clove
  • 2 medium Bramley apples, peeled, cored, and cut into 8 segments
  • 2 Conference pears, peeled, cored, and cut into 8 segments
  • 2 red plums, quartered and pitted
  • 75g (2.65 oz) / 1/2 cup blackberries, halved if large
  • For a non-alcoholic version, substitute the red wine with an equal amount of cranberry juice for a tarter flavour.
  • Poach each type of fruit separately as they have different cooking times, from a few minutes for plums to 25 minutes for firm pears.
  • Maintain a gentle simmer when poaching; boiling will cause the fruit to break down and become mushy.
  • Damsons and quinces are excellent seasonal substitutions for the apples and pears if you can find them.

Method
 

  1. Create the poaching liquid.
  2. In a large, wide pan, combine 300ml (10.1 fl oz) of water, the sugar, red wine, orange zest, and clove.
  3. Bring to a boil, then reduce the heat to a gentle simmer.
  4. Poach the apples.
  5. Add the apple segments to the simmering liquid, cover, and poach gently for 7–10 minutes until soft and plump. Use a slotted spoon to carefully transfer them to a large serving bowl.
  6. Poach the remaining fruit.
  7. Repeat the process for the pears and then the plums, cooking each fruit separately until just tender.
  8. Cooking times will vary from a few minutes for ripe plums to 25 minutes for harder pears.
  9. Add them to the bowl with the apples.
  10. Reduce the syrup.
  11. Remove the pan from the heat.
  12. Discard the orange peel and clove. Return the pan to the heat and increase it to boil the poaching liquid until it has reduced by half.
  13. Combine and serve.
  14. Place the fresh blackberries in the bowl with the other poached fruits.
  15. Pour the hot, reduced syrup over everything and let it sit for 10 minutes to allow the flavours to meld before serving.

Nutrition

Calories: 250kcalCarbohydrates: 59gProtein: 2gFat: 0.5g

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