Shredded quince, plums and creme fraiche


RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
 

 

Ingredients

2 quinces, shredded or roughly chopped
6 plums, halved, stones removed (any variety will be great) 
2 tablespoons honey
40 g butter
1 cup Stoneleigh Wild Valley Pinot Noir
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250 g creme fraiche
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Equipment:
Large frying pan

Feeds 6

Directions

1: Light your fire about an hour before you are ready to cook and let it burn down until you obtain a high heat. You want nice hot coals to cook this in. 

Place the quince and plums face down in the frying pan and add the honey and butter. Allow the butter to melt and the honey to ooze over the fruit. Pour in the wine and let it simmer for 15 minutes or until reduced and slightly thickened.

2: Dollop creme fraiche over the top and let it melt a little, then serve right away.

Drink of choice:

Stoneleigh Wild Valley Sauvignon Blanc.

 

This recipe and story was created and photograph in partnership with Stoneleigh