Combine the spices—including the vanilla bean split lengthwise—in a sauté pan. Add 1 liter red wine and 120g brown sugar.
Bring to a boil, then reduce heat and simmer until reduced by three-quarters. Strain through cheesecloth.
Wash and prepare the fruits as needed.
Arrange in a serving bowl and pour over the strained spiced wine.
Serve with Russian cigarettes or langues de chat biscuits for an elegant finish.
