First of all, let’s start out with what is a quince is. A quince is an often overlooked fall fruit and a close relative to the apple or pear. This rarity is in season for a very short period of time and you will typically find its unique flavors in jellies or jams. Roasting a quince tones down the sourness and softens them up nicely.

Chorizo Wrapped Quince

1 full quince is roasted with butter, balsamic & thyme
2 tablespoons olive oil
1 tablespoons butter
1 tablespoon balsamic vinegar
1 generous pinch of thyme
1 sliced chorizo (enough to wrap four quince)
1 ounces of piquillo peppers (roasted red peppers if you cannot get a hold of piquillo peppers)
½ shallot
½ cloves garlic
¼ teaspoon paprika
2 ounces of canola oil
½ cup frisee lettuce
2 ounces goat cheese

Wash the Quince and cut into fourths while removing the core. Place in baking dish with the olive oil, butter, balsamic vinegar and pinch of thyme. Bake in oven at 350 degrees for 20 minutes. Set aside and cool. Begin preparing your piquillo coulis (sauce) by placing the 3 ounces of peppers, garlic, shallot, one tablespoon of canola oil and paprika in a blender. Blend until smooth and then drizzle remaining canola oil into the blender while blending slowly. Your piquillo coulis will be complete and set aside. Wrap the cooked Quince in sliced chorizo and place on the grill until the chorizo is cooked. Place frisee lettuce on plate and place the four grilled quince on top and drizzle your piquillo pepper coulis over the quince and finish off with goat cheese.

Drink Pairings

Wine:  An Albarino wine or the Mclntyre Merlot
Beer:  The PranQster Belgian Ale, or Estrella Damm
Cocktail:  Apple and rosemary white sangria (see recipe below)

Apple and Rosemary Sangria

3 bottles of Monterey County Chardonnay 750ml
One 6” long stalk of rosemary
2 granny smith apples
2 Fuji apples
2 cups of apple liqueur
1 bean of vanilla split in half and scraped
1 cup of simple syrup

Mix all together and let sit for 12 hours before serving over ice. Cheers!