Winter cranberry quince shortcake
Cakes
You may be wondering where the sage and walnuts are-- the shortcake biscuit is made with walnuts and sage and the syrup for poaching the fruit has sage in it as well. Sage has a dusty, resiny flavor that I love in bread stuffing, but that's not a post holiday recipe. When I investigated, the Essential New York Times Cookbook has a sage biscuit recipe. Adding a few walnuts to the biscuits seemed reasonable. You can use any fruit but the quince also has an antique flavor that works well with the sage and walnuts, and the cranberry gives the finished shortcakes a nice color and a slightly sour flavor contrast. You will have leftover fruit and syrup. I am imagining a winter cocktail and maybe an ice cream topping.
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