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Cooking with Defiance Vineyard Rosé and Pears

As summer is ending, but fall has not quite begun we came up with some recipes inspired on the Vineyard in our Orchard.

The Bartlett and Asian pears burst with a juicy bite of sweet honey. We thought to "pair" them with our crisp rosé in these Indian summer, mid season confectionary treats as a defiant precursor to the everything pumpkin season.

Autumn Pear and Rosé Bread



240 grams all purpose flour

198 grams sugar

4 grams baking powder

3 grams baking soda

2.8 grams salt

0.3 grams ground nutmeg

109 grams cold butter

1 heaping tablespoon of buttermilk powder



2 large eggs

56 grams Defiance Vineyard Malbec Rosé

1 tsp vanilla extract

1-1.5 cups finely chopped peeled ripe pears


  1. In a large bowl combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Cut in cold butter until mixture resembles coarse crumbs.

  2. Combine eggs, Malbec Rosé and vanilla then stir into dry ingredients until just moistened.

  3. Fold in pears.

  4. Spoon into 2 greases 5 3/4 x 3 x 2 inch loaf pans. Bake 350 degrees for 35 - 40 minutes or until a toothpick inserted in the middle comes out clean.


Rosé Pear Jam


4 lbs pears

500 grams sugar

2 oz. lemon juice



  1. Peel, core and dice pears. Be sure to chop them relatively small as they will remain that size in the finished jam.

  2. Toss the pears in lemon juice and sugar, cover and refrigerate overnight.

  3. Prepare a water bath canner.

  4. Place pear mixture into heavy bottomed saucepan. Bring to a boil. The mixture will foam so be sure your pan can handle foaming without overflow.

  5. Stir mixture watching for overflows. Cook about 10-15 minutes. Mash the pears if they are too large.

  6. Cook pears to jam gel stage.

  7. Once jam reaches gel stage immediately remove it from heat and stir in Defiance Vineyard Malbec Rosé

  8. Pack the jam into sterilized jam jars leaving 1/4 inch headspace. Be sure to use a bamboo stick to release any bubbles in the packing. Seal with 2 part canning lids.

  9. Process in a water bath canner for 5 minutes and let them remain in the canner for 5 minutes before removing to a towel on the counter. Check the lids for sealing after a few hours. Refrigerate any jars that did not seal.

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