It's Quince season!

[Guest guest]

Here is a lovely recipe for this wonderful fruit.

 

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook " date= " September 16, 2003 " >

<Summ>

<Nam>

Piquant Quince

</Nam></Summ>

<RcpE name= " Piquant Quince " author= " Rachel Aharonovitz, Haya Metrasso and Dina

Rosenbaum " >

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " quince " unit= " large " qty= " 4 " >

<IPrp>

peeled, quarteredand cored

</IPrp>

</IngR>

<IngR name= " brandy " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " cloves " unit= " whole " qty= " 4 " ></IngR>

<IngR name= " ground ginger " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " water " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " bay leaf " qty= " 1 " ></IngR>

<DirS>

<DirT>

Preheat the oven to 400 F

</DirT>

<DirT>

Arrange quince quarters in a baking pan.

</DirT>

<DirT>

Mix the rest of the ingredients and pour over quince.

</DirT>

<DirT>

Bake, covered, for 25 minutes or until quince is soft and the sauce is absorbed

in the fruit.

</DirT>

<DirT>

Serve hot as part of a meal, or cilled, with vanilla ice-cream.

</DirT>

</DirS>

<Desc>

Cooked quince in sauce

</Desc>

<Srce>

The Joy of Cooking

</Srce>

<CpyR>

Modan

</CpyR>

</RcpE></mx2>