This is my mother's recipe.Every winter I'm sent a lot of apples from my home town. I make this when the apples start to turn soft, or when I'm tired of eating them as-is.This just needs to be simmered, so it's very easy.You can use white wine instead of red. If you use red wine, the flavor is deep and grownup, and if you use white wine, it's clean-cut and elegant. Recipe by La Land

I make this compote every year, and I alternate between making it with white and red wine.Make sure it simmers gently and do not let it come to a full boil.This compote is delicious in tarts or baked snacks (it keeps for 1 week)If you use whole pears, simmer them for about 1.5 hours Recipe by Cookie shiasu

I make this every year when pears are cheap and in season. I alternate making it with red and white wine.-They keep in the refrigerator for 1-2 weeks.-You can try them with vanilla ice cream or baked snacks. Recipe by Cookie shiasu

I make these every year when I manage to get some small figs. These fruits are also easy to use for jam. They're delicious.If you don't like the skins on the figs, you can peel them off.This tastes great even if you don't have red wine.Boil the larger figs for a little bit longer.It's probably better to add a little more sugar if you will be storing these for 1 month. Recipe by cafe-cafe

I wanted to use apples to make a healthy snack. I only used the minimum amount of sugar to reduce sweetness and added a hint of spices to suit my own taste.Simmered apples are delicate, so treat them with care when you're taking them out. You can make them nicely with leftover wine.*Jonathan apples cook quite fast. Please adjust the cooking time to your desired toughness of the apples. I personally simmer mine for a long time, since I really dislike the crunchy texture of the apples. For a manageable amount. Recipe by Setsubunhijiki

I’ve been wanting to combine fruit with sangria for a few days. Since my wife didn’t want it, I made a different (but similar) dessert for her so I could make the dessert I was craving.

MY VERSIONFLAVOURFULL PORK STEW USING STONE'S GINGER WINELOVING IT

I bought lean pork ribs. I wanted to make a change this time because I was tired of my usual pork dishes such as curry, BBQ or pork-kakuni. I stewed the meat with white wine and my husband loved it This is my memorandum recipe.The bones give a good flavour to the stew, so you don't need to use soup stock cubes. You can make a good stew with chicken with bones or beef shank.Use dry white wine. Recipe by Yoikonomaki

A perfect pairing: the light lemon flavor of the panna cotta goes beautifully with the sweetness of caramelized figs.

This is my castagnaccio, made with dried figs from my garden, raisins, and walnuts, served with a ricotta cream and dried figs stuffed with walnuts, prepared by my husband.

I created this recipe because I thought grape compote might also be delicious. For 1 bunch. Recipe by Shinamoro-rus

I bought lots of peaches, so I wanted to use them while they were still fresh.If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like.If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine).I recommend serving these the following day. Recipe by Pu-kosan