Raymond Blanc serves up poached quince and winter fruit in spiced wine on Kew on a Plate.

Raymond says: “This dessert defines an exact moment in the season – the end of autumn and the beginning of winter – and I prepare it as soon as the first quince are ripe. However, with its warm and spicy flavours it is also a lovely prelude to Christmas.”

The ingredients for the red wine jus are: 400ml red wine, 2 tsp stevia powder or 100g caster sugar, ½ vanilla pod, 4 small cinnamon sticks, 2 black peppercorns, 2 bay leaves, 2 cloves, 2 thin slices lemon and 2 thin slices orange.

For the winter fruit: 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 and handful frozen blackberries (optional).