This is an easy recipe, but the results are guaranteed to impress. It makes a beautiful dessert. There will not be leftovers.

When I made it, the only ingredient that was not organic was the quinces (I just could not find them).

Adapted from New Flavors for Dessert

Ingredients:

750 ml of Riesling
1 cup sugar
1/2 cup agave nectar
2 cinnamon sticks
1 whole star anise
1 tsp whole allspice
1/2 tsp black peppercorns
1 inch knob of fresh ginger, sliced
3 quinces
2/3 cup heavy cream
3 tbsp unsalted butter
1/2 tsp vanilla extract
1/4 tsp sea salt
1/2 pound mascarpone cheese
10-15 2 inch gingersnaps
 

1. Pour the Riesling into a non-reactive saucepan. Add the agave syrup, cinnamon sticks, star anise, allspice, peppercorns, and fresh ginger and bring to a simmer over medium-high heat.
2. Peel and halve the quinces. Quinces are very hard, so expect that you won’t be able to get very thin peels. That is okay. You will need a very sharp knife to halve the quinces.
3. Add the quinces and the peels to the simmering wine. Return to a simmer, and then reduce the heat to medium-low heat. Cover and cook until a paring knife easily slips into the quinces, about 1 hour (the cores will remain slightly hard). 
4. Let the quinces cool in the poaching liquid. Discard the peels.
5. In a heavy saucepan, combine the sugar and 3 tablespoons water. Cover and bring to a simmer over medium-high heat, checking the sugar often. Once the sugar starts to melt, uncover and swirl the pan occasionally until the sugar is dissolved, about 5 minutes.
6. Continue to simmer, uncovered, until the sugar turns into a deep amber-brown caramel, 3-5 minutes longer. Remove from the heat, carefully add the cream, and whisk until smooth. Whisk in the butter, vanilla, and salt. Let cool slightly.
7. In a bowl, whisk the mascarpone to soften, then whisk in 3 tablespoons of the cooled poaching liquid.
8. Using a rolling pin, crush the gingersnaps into small pieces.
9. With a melon baller or a grapefruit spoon, core the poached quince halves and place each half on a serving plate. Top the quince halves with the mascarpone mixture, drizzle with the caramel, sprinkle with the crushed gingersnaps, and serve.