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Mela Cotogna


1oz Roasted Quince Purée
4 oz Prima Pavé Rosé Brut


To a champagne flute, pour in the quince purée. Add 1 oz of Prima Pave and stir once with a bar spoon to incorporate. Top the glass with the remainder of the Prima Pave Brut Rose.

2 large Quince, fresh
1 ea Nutmeg
3 tbs brown sugar
8oz Yellow Delicious Apple juice, fresh
½ tap Kosher Salt
2 ea Cloves

Peel and small dice the quince. Toss diced quince in brown sugar. Grate 1 whole nutmeg over the quince. Spread the seasoned quince evenly over a parchment lined baking sheet. Roast in the oven for 45 minutes at 350 degrees Fahrenheit. You should look for a caramelized golden coloration, be careful not to burn. While the quince is cooking, bring the fresh apple juice to a boil with the salt and cloves in a small sauce pot. Remove quince from the oven and place in a blender. Strain your spiced apple reduction into the blender, hot. Purée until smooth and finely
strain through a sieve. Cool and reserve for use in the refrigerator.