Shredded quince, plums and creme fraiche


RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
 

 

Equipment
Cast-iron pan

FEEDS
6

Ingredients

  • 2 quinces, shredded or chopped roughly 
  • 6 whole plums, halved (any variety will be great) 
  • 2 tablespoons of honey 
  • 2 tablespoons butter 
  • 1 cup Stoneleigh Wild Valley Pinot Noir 
  • 250mls of crème fraîche
     

Directions

  • Light your fire about an hour before making the dessert, you want nice hot coals to cook this in.
  •  Place the and plums face down into the frying pan. Add the honey and butter. Allow the butter to melt and honey to ooze over the fruit. Pour the Stoneleigh Wild Valley Pinot Noir, allow to reduce and thicken a little, dollop crème fraîche over the top, let it melt a little in the fire and serve right away. 
  • Pair this with... Stoneleigh Wild Valley Pinot Noir.

Drink of choice:

Stoneleigh Wild Valley Sauvignon Blanc.


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