Quince poached in verjus, fresh fig & honey-whipped ricotta

Almay Jordaan / Neighbourhood Wine, Serves 4

Ingredients

1 large quince, peeled & halved – keep the core for the cooking part
500ml Mount Zero Chardonnay verjus 
100ml honey
2 fresh bay leaves

4 ripe, end of season figs 200g ricotta reduced honey cooking liquid reserved from the poached quinces pinch cinnamon a few cracked pistachio’s


Method

Combine the verjuice, honey & bay to a saucepan just big enough to hold the quince halves laying flat (this is so that this small amount of poaching liquid actually covers the quince). Poach gently, under a circle of baking paper, for an hour – anything quicker than this will result in a pale, overcooked quince.
When done, remove quince & cool down, continue reducing the cooking liquid by half to a syrup, then cool down as well.
Meanwhile, remove the core of the quinces, and cut in large segments, combine with ripe squishy figs.
Add a good splash of the cooking liquid & the cinnamon to the ricotta, whip until quite smooth and dollop over the fruit. Drizzle with more syrup if you like, and sprinkle over pistachio’s.

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Image - James Williams
Celebrate Autumnal harvest with this delicious and delicate dessert from Almay Jordaan at Neighbourhood Wine.

Recipe Ingredients from the Mount Zero Range

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