1kg of ripe fruit of your choice, depending on the season (we’ve used stone fruit and plums)
250ml Tawny port
250ml red wine
1 teaspoon of juniper berries
1 star anise
rind and juice of half a lemon
rind and juice of half an orange
½ a vanilla pod split and scraped
1 cinnamon stick
pears: 85°C (185F) for 60 minutes
quinces: 96°C (205F) for 120 minutes
plums and stone fruit: 85°C (185F) for 45 minutes
figs: 85°C (185F) for 30 minutes
cherries: 85°C (185F) for 20 minutes
apples: 96°C (205F) for 20 minutes
Preheat the oven to 85°C on the Full Steam function.
Remove any pith, core or pips from the fruit.
Place all the remaining ingredients, except the stone fruit to be poached, into an ovenproof pan.
Place the fruit into the pot, cover with a lid then place into the oven for 45 minutes.
Check every 20 minutes until ready. Fruit should be tender but not soft.
Serve warm with some of the poaching liquid or topped with vanilla bean ice-cream.