INGREDIENTS

INSTRUCTIONS

Select desired number of even colored (not spotted) quince. I use 13 large
quince.  Wash and peel as you would an apple. Use a shredder and grate on
largest holes. Place all meat in a heavy pot with juice of 2 lemons and 2
cups of water.  Cook over lowest flame for at least an hour or an hour and
a half.  Test to see if quince is soft. Remove from fire. Measure the
cooked quince by cup and return to pot. Add equal number of quince and
sugar in the same pot.  Stir well until blended. Cook on medium heat,
watching carefully that it doesn't scorch. Reduce heat to lowest setting
for an hour, stirring frequently. After first half hour add 1 cup strained
lemon juice. Test quince by placing a teaspoonful on a small plate. If it
doesn't run, it's ready to pour on platters or in Pyrex bakiing dish about
1/4 inch thick.  Let dry for 3 days, turning frequently. Cut in smaller
pieces to help turn easier. When hardened, wrap and refrigerate until used.
Source: Anka Prkacin "Our Favorite Recipes" St. Anthony Croatian Catholic
Church Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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