Recipe: Chef Landsberg's Fall Fruit Coupe

November 12 2007

Fall Fruit Coupe

By Executive Chef Michael Landsberg
Suggested Pairing: 2006 Domaine Vin Glace
Serves 4


  • 1 bottle KE Pinot Gris or any white wine
  • 1 cups sugar
  • 1 tbsp black peppercorns
  • 2 cinnamon stick
  • 1 tsp whole cloves
  • 4 star anise
  • 1/2 orange peel
  • 1 vanilla beans — scraped
  • 1 pear, peeled
  • 1 apple peeled
  • 1/4 cup assorted Berries
  • 10 grapes
  • 2 packet of plain gelatin


  • In saucepan, bring wine to a boil. Flame and wait til fire goes out.
  • Add sugar, spices, when it comes back to boil, cook 15 min. Strain
  • Add the pear and the apple and poach until really soft, about 1 hour
  • Take the poached fruit out and let cook.
  • In any wide rim glass, or any container, add the berries, grapes and cut the
    apples and pears into slices or cubes and add it to the container.
  • Add 1/4 cup of the KE Vin Glace to the poaching liquid and reduce the liquid to 1 qt.
  • Add the gelatin, and dissolve in the liquid and pour the liquid into the glasses or
    the container with the fruit. Let it set overnight and enjoy.