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Warm Fall Fruit Dessert

A perfect, heartwarming celebration of the season, which pairs so beautifully with bubbly, especially our 2013 Gratitude Sparkling Wine. Serves four to six.


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

Preheat oven to 350 degrees
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
While the quince are baking, toss the apples, pears and figs gently with the fresh lemon juice
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
Place in a 350 degree oven for about 15-20 minutes
Serve right away, with a drizzle of cream, or dollops of creme fraiche, or scoops of vanilla ice cream