Dregs and Fruit Crumble

I occasionally have leftover wine after a dinner party, and when I do, I save it for my next braise or marinade. But if a meaty stew isn’t in the cards, the wine can be used to liven up fruit for a buttery fruit crumble. In the winter, when I tire of apples, prunes make a nice crumble after a quick plumping in red wine. In the summer months, peaches and white wine or rosé meld together nicely under a brown sugar–almond crumble hat. —D.G.