Shredded quince, plums and creme fraiche
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
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
250 g creme fraiche
Large frying pan
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.