Poached autumn fruits in warm sangria

Name: Poached autumn fruits in warm sangria
Yield: Serves 4
Cuisine: Spain
Ingredients: finely pared zest of ½ orange; finely pared zest of ½ lemon; 1 vanilla pod, cut in half and split lengthways; 4 ripe, but firm figs; 4 ripe, but firm figs; 1 pear; 1 green apple; 2 red plums; 100 g caster sugar, or to taste; 1¼ tsp (3 g) ground coffee; 200 g frozen mixed berries; 750 ml red wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

SANGRIA ACQUIRED A POOR REPUTATION HERE IN THE 70S AND 80S, WHEN IT WAS REGARDED AS A CHEAP THING TO DRINK ON DODGY HOLIDAYS IN BENIDORM. WHEN MADE PROPERLY, HOWEVER, IT TASTES FANTASTIC.

Ingredients

Sangria:

750 ml red wine
200 g frozen mixed berries
1¼

Europe
Spain
Benidorm
Drinks
Mediterranean
Gluten-free
Vegan
Autumn
Holi

Method

For the sangria, put the wine, frozen berries, ground coffee and sugar into a large saucepan. Bring to the boil, stirring to encourage the sugar to dissolve, then lower the heat and simmer very gently for 10 minutes. Take off the heat and set aside to infuse for 45 minutes.
Pass the sangria mixture through a fine sieve into a bowl, pressing the pulp with the ba