Ingredients
For the poached fruit
75ml/2½fl oz red wine
1 vanilla pod, split
1 tbsp caster sugar
splash brandy
1 orange, peeled, segmented
250g/9oz frozen forest fruits, defrosted
For the cream quenelles
100g/3½oz cream cheese
2 tbsp double cream
1 tbsp icing sugar
Method
1. For the poached fruit, place all of the poached fruit ingredients into pan and simmer for 4-5 minutes. Remove the vanilla pod and discard, then transfer the mixture to a serving bowl.
2. For the cream quenelles, place the cream cheese, cream and icing sugar into a bowl and mix well.
3. To serve, scoop out spoonfuls of the cream cheese mixture using two tablespoons dipped in boiling water and wiped clean. Place the quenelles on top of the warm poached fruit.
