Autumn Fruit Salad

This is a delicious autumnal or wintry cooked fruit salad with the contrasting textures and tastes of dried and fresh fruits, bathed in a spiced red wine syrup. Our version is inspired by a recipe from Roger Vergé’s Cuisine of the Sun. We vary the recipe sometimes by adding dried figs, quince slices, walnuts and so on. It tastes good with cream, or a scoop of home-made vanilla ice cream, but best of all with a swirl of Quince Parfait.


  • 12 prunes
  • 300 ml/½ pint red wine
  • 2 Clementines, unpeeled
  • 2 firm Cornice pears, peeled, quartered and cored
  • 150 g/5 oz clear honey
  • 8 pecan halves
  • 1 bay leaf
  • 2.5 cm/1 inch piece of cinnamon
  • ½ vanilla pod


Soak the prunes in the wine for 8 hours or overnight. Next day, cut the ends off the Clementines and slice each into four rings. Place in a pan or flameproof casserole with the prunes, wine and the remaining ingredients. Bring slowly to the boil, cover and reduce the heat. Simmer very gently for 30 minutes, until the fruit is tender. Remove the spices and bay leaf. Serve lightly chilled.