Boil 400 ml red wine in a saucepan for 2 minutes to reduce alcohol.
Add 400 ml water, sugar, vanilla, cinnamon, pepper, bay leaves, cloves, lemon, and orange slices to the pan.
Simmer the quince in the liquid for 25 minutes.
Add apples and pears and simmer for an additional 4 minutes.
Cool to room temperature, then add prunes and optional blackberries.
Strain one-third of the liquid into a container and freeze overnight.
Chill the fruit and remaining liquid in the refrigerator.
Scrape the frozen liquor with a fork to create ice flakes.
Arrange the fruit and juices into bowls and top with the wine granita.