Warm Fall Fruit Dessert

Sliced peaches and pears with cream on a bright pink plate.

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 quinces, cored and halved
4-5 crisp apples, cored and sliced into medium slices
1 pt figs, halved
3-4 ripe pears, Bosc or French butter type, cored and sliced into medium slices
Peel from one lemon
2 cups Chardonnay
1 cup sugar
1 cup water
2 tbsp fresh lemon juice
1 bay leaf
3-4 cardamom pods, lightly toasted and crushed
½ cup 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

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