As the last drops of an entire bottle of rosé glugged into my Dutch oven, I knew I’d made a good choice. At its core, this recipe is a riff on tarte-Tatin, a classic French caramel-apple pastry that’s cooked upside down and flipped out of the pan to serve. Second, in place of the apples, Saffitz uses quince that have been poached in a bath of wine that’s spiced with star anise, cinnamon, and cocktail bitters. Wine-glossed quince + fruit juice–saturated almond paste + flaky pastry = holiday sparks Photo by Andrew Purcell, Food Styling by Carrie PurcellThis does the trick. Draining that full bottle of wine into a pot for cooking fruit feels delightfully hedonistic.