Poached Fruit with Chocolate Sauce

1. Put some hot water into a small pan. Set a bowl over it, making sure the bottom is clear of the water. Put the chocolate into the bowl (if you are using a bar, break it into pieces first); bring the water to simmering point. Stir the chocolate a little as it melts. Do not allow the water to boil as the chocolate will overheat. When it has melted, remove the bowl and set it aside, leaving the pan of hot water for later.

2. Meanwhile, pour the apple juice into a shallow saucepan or a skillet with a lid. Add the superfine sugar and brandy, bring the mixture to the boil, then reduce the heat.

3. Rinse the figs and cut large ones into quarters lengthways, small ones into halves. Halve and stone the peaches or nectarines, then cut each half into four slices. Add the fruit to the apple juice, cover and poach it gently for 4 minutes. If the skins come off the peaches, remove them.

4. While the fruit is cooking, stir the creme fraiche into the melted chocolate gradually with a balloon whisk, then beat it until smooth. Put the sauce back on the pan of hot water and leave it to sit while you finish off the fruit.

5. Transfer the poached fruit to a serving dish with a slotted spoon. Boil the juice for 5 minutes, or until it is reduced to a slightly heavy syrup, then pour it over the fruit.

6. While the syrup reduces, wash any wax from the orange and grate half the rind into the chocolate mixture, then add 2 tablespoons of the juice. Stir the sauce and serve it with the fruit.