Method

• 1.
  Place muscat, sugar, vanilla bean and seeds, and 1/2 cup (125ml) water in a large saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and bring to the boil. Add the fruit, then when the mixture returns to the boil, reduce heat to medium-low and simmer for 20 minutes or until the fruit is tender. Use a slotted spoon to remove the fruit from the liquid and transfer to a bowl or storage container.
• 2.
  Increase the heat to medium-high and boil remaining liquid for 6-10 minutes until it becomes syrupy. Pour the liquid over the fruit and let it cool completely. Poached fruits will keep, in an airtight container in the fridge, for up to 4 weeks.