As the last drops of an entire bottle of rosé glugged into my Dutch oven, I knew I’d made a good choice. At its core, this recipe is a riff on tarte-Tatin, a classic French caramel-apple pastry that’s cooked upside down and flipped out of the pan to serve. Second, in place of the apples, Saffitz uses quince that have been poached in a bath of wine that’s spiced with star anise, cinnamon, and cocktail bitters. Wine-glossed quince + fruit juice–saturated almond paste + flaky pastry = holiday sparks Photo by Andrew Purcell, Food Styling by Carrie PurcellThis does the trick. Draining that full bottle of wine into a pot for cooking fruit feels delightfully hedonistic.
Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.