Soak the fruit except the apple in the red wine for about half an hour
Wash the turkey breast - dab it dry and cut into a roll roast (from right to left and then again from left to right, but do not cut through ... it creates a large area)
Now cover the meat with a little foil and pound it lightly flat --- season on both sides.
Now drain the fruit, catch the red wine, peel the apple and cut everything into small pieces, cover the turkey breast with it, leave one edge free. Put some fruit aside for the sauce.
Now roll up the meat with the help of the foil and fix it with kitchen twine.
Heat some fat in a roasting pan and sear the rolled roast on all sides - remove and add the sliced carrots and onions to the roasting stock, then brown the tomato paste with it.
When everything has a nice color and roasted aromas have formed, pour the red wine and let it simmer a little --- then add the poultry stock and the rest of the fruit to the roll roast - put the lid on and put it in the 170 c, (convection) Oven for about 1 hour.
Now the meat is nice and tender --- take it out, let it rest a little, in the meantime puree the sauce through a sieve - taste again and if you want, you can thicken it a little.
Cut the meat into slices and serve with red cabbage and dumplings or what you would like to eat with it --- Enjoy your meal; 🙂