Winter Fruit in Champagne Syrup

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December 31, 2014

Winter Fruit in Champagne Syrup

Have leftover champagne or sparkling wine? Whip up this delicious dessert featuring winter’s finest fruits.

Quince, Asian pear, apples, are winter’s finest fruits. You can also substitute whatever looks fresh and seasonal at your local market. Consider adding a dollop of sour cream or crème fraîche to complement the sweetness of the fruit and syrup.

Prep: 15 minutes
Cook: 15 minutes
Stand: 30 minutes
Chill: 30 minutes to 2 hours.

Yield: 4 servings

Winter Fruit in Champagne Syrup Ingredients:
2/3 cup sugar
2 cups Champagne or dry white wine
1 cup water
3 strips lemon peel, pith removed
2 tablespoons fresh lemon juice
4 whole cloves
1 (3-inch) cinnamon stick
4 Asian pears or quinces (or a mix), peeled and sliced thick (about 1 1/2 pounds)
1 pint frozen berries of your choice (about 2 2/3 cups) thawed
Optional Garnishes: sour cream and/or mint sprigs

Directions:

1. Combine ingredients through cinnamon in a large saucepan over medium heat; bring to a boil. Reduce heat, and simmer, stirring often, 6 minutes or until sugar dissolves. Add Asian pears or quinces, bring back to a simmer, and remove from heat. Let stand 30 minutes or until cool. 

2. Using a slotted spoon, transfer fruit to 4 serving bowls. Cook remaining syrup 8 minutes or until thickened; cool. Strain over pear /quince mix, and chill at least 30 minutes. Add berries. Garnish, if desired.