Pears and quinces cooked in the juice of fresh grapes (Raisiné) from The Cuisine of the Rose: Classical French Cooking from Burgundy and Lyonnais (page 270) by Mireille Johnston

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Duck roasted with mint and apples (Canard à la menthe); Wild duck baked with lemon, mustard, shallots and wine (Canard sauvage à la diable); Light crisp cookies (Biscuits au citron)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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