| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits | 1 | Servings | |
INGREDIENTS
| 3 | md | (13/4 to 2 lbs.) quince |
| 2/3 | c | Finely slivered peeled fresh |
| Ginger | ||
| 1 | c | Raspberry vinegar |
| 1 1/2 | c | S sugar |
| 1/2 | c | Currants |
INSTRUCTIONS
Rinse quince. Cut in 1/4's ( quince can be very hard in the centre), cut out core, then slice fruit into 1/4"thick pieces. Put ginger in a 3-4 qt. pan and add 4-5 cups water. Bring to boiling, uncovered, on high heat. Drain off water and add quince, vinegar, sugar and currants to pan. Bring to boil, then boil gently, uncovered, until 1/2 cup syrup remains. Stir occasionally. Serve warm or cool. If made ahead, cover and chill up to 2 weeks or freeze. I serve this will grilled chicken and apple-quince griddle cakes. Recipe By : MS Bello File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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