Riesling Kompott

Instructions

1. Pour the Riesling, the sugar, the cinnamon stick, the clove and the lemon zest into a saucepan.
2. Bring gently to the boil, stirring until the sugar has fully dissolved, then lower the heat.
3. Peel the pears and apples, then cut them into thick wedges. Pit the cherries or plums if needed.
4. Drop the fruit into the simmering syrup and poach for 15 to 20 minutes, covered, until tender but still holding its shape.
5. Lift the fruit out with a slotted spoon and arrange it in a deep dish.
6. Reduce the syrup for 5 minutes over medium heat, then remove the cinnamon, clove and zest and stir in the lemon juice.
7. Pour the syrup over the fruit and let it cool, then refrigerate for at least 1 hour. Serve warm or cold.