A perfect, heartwarming celebration of the season, which pairs so beautifully with bubbly, especially our 2013 Gratitude Sparkling Wine. Serves four to six.
Ingredients
4 medium size quince-cored and halved
4-5 crisp apples-cored, and sliced into med slices (unpeeled, unless you prefer)
1 pint of figs- halved
3-4 ripe pears-Bosc or French butter type, cored and sliced into med slices, from top to bottom of pear. (unpeeled unless you prefer)
Lemon peel from 1 lemon
2 cups Chardonnay
1 cup of sugar
1 cup of water
2 table spoons fresh lemon juice
1 bay leaf
3-4 Cardamon pods-lightly toasted and lightly crushed
1/2 cup of either, cream, creme fraiche or vanilla ice cream
How To Make
1
Preheat oven to 350 degrees
2
In a baking dish, place the quince face down and add the lemon peel, sugar, white wine, water, bay leaf and cardamon pods. Bake for 1 hour or until tender but still holding their shape. Let cool slightly- remove from pan, peel the quince halves and cut into med size slices
3
While the quince are baking, toss the apples, pears and figs gently with the fresh lemon juice
4
Strain the quince baking juices. Add 1 cup of the juice to an oven proof baking dish, this can be a serving type baking dish. Add the quince, then scatter the apples, pears and figs, toss all together slightly
5
Place in a 350 degree oven for about 15-20 minutes
6
Serve right away, with a drizzle of cream, or dollops of creme fraiche, or scoops of vanilla ice cream
