Ingredients

• 400ml/14fl oz red wine (see tip)
• 2 tsp stevia powder or 100g/3½oz caster sugar
• ½ vanilla pod
• 4 small cinnamon sticks
• 2 black peppercorns
• 2 bay leaves
• 2 cloves
• 2 thin slices lemon
• 2 thin slices orange
• 2 quince
• peeled
• cored and quartered
• 2 Cox’s Orange Pippin apples
• peeled
• cored and quartered
• 2 very ripe Conference pears
• peeled
• cored and quartered
• 4 Agen prunes
• handful frozen blackberries (optional)

Directions

• For the red wine jus
• in a saucepan over a high heat
• bring the red wine to the boil for 2 minutes
• which will remove much of the alcohol
• then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer.
• For the winter fruit
• poach the quince in the simmering jus for around 25 minutes. Add the apples and pears and simmer for 4 minutes. Leave to cool to room temperature before adding the prunes and blackberries (if using). Strain a third of the liquor and freeze overnight; cover and chill the remaining liquid and fruit in the fridge.
• To serve
• scrape the frozen cooking liquor with a fork to create beautiful flakes of perfumed ice. Arrange the fruit
• spices and cooking juices in a large dish or divide between four bowls. At the last moment
• put a spoonful of the delicate flakes of spiced wine granita on top of your dessert. You could alternatively serve the granita in small cups from the freezer as a little pre-dessert.