This lovely dessert is an approximation, I've made it differently each time, but I think it's starting to stabilize now.
Warning, it takes a long time to make, and all of this only makes enough for 4 to 8 people.
2 bottles champagne (I've been using Cook's Brut, not an amazing wine, but adequate to the task)
3/4 C Muscat (Contreau works too)
1 Vanilla bean
Nutmeg (fresh grated)
White pepper
Thyme (dried and finely grated)
Salt
2 Tbsp flour
a couple of mint leaves per serving, plus 3 extra
good white or dark (or both) chocolate
Various fruit:
Something with a very mildly fibrous body, i used Peaches this time, but apples, pears, apricots, anything along those lines would work.
I also used a couple of pears, an apricot, some strawberries, and an orange.
Zest the orange. Put all ingredients except fruit, mint and chocolate into large pan (sprinkle or sift flour in so as to not clump up) and bring to a boil. Slit the vanilla bean down the length, and scrape the insides into the pan. Drop the bean in when done too. Add the orange zest. Turn up heat to medium. Experiment with the levels of the seasoning. You shouldn't really taste the thyme, salt or pepper... They should just counter the sweet some.
Next I removed the skins and pits from the peaches and added those right away. Keep at a high simmer.
While all that's going on, thinly slice one strawberry per serving, and grate the chocolate very fine. Cut up the rest of the fruit into chunks or slices as you see fit. You want a variety of shapes and sizes.
Cook until the liquid has reduced by at least half (we want it pretty thick). Squash the fruit you've already cooked with a potato masher.
Once the first round of fruit has been mashed, add the remaining fruit (except the orange) to the "stew" a little at a time while continuing to cook. This will result in some of the fruit being more cooked than other parts. That is the desired effect. The last of it, and the 3 extra mint leaves, should go in within 2 minutes of removal from the heat.
When all the fruit is in, and the liquid has cooked down enough to be pretty thick, remove from heat. Remove the mint leaves and the vanilla bean.
Ladle the stew into bowls. Put 2 mint leaves into each bowl, and then add strawberry slices in an attractive pattern. I used the mint as the "leaves" and the strawberry slices as the "petals" to make a "flower" in each one. Add an orange slice or two. Then sprinkle on just a little of the chocolate.
At this point you can either serve hot (very, very good!)
OR chill overnight and serve cold (might actually be a tiny bit better)