INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees. Juice lemon, place juice and both halves in
large bowl of water. Peel quinces one at a time, halve, and core;
transfer each half to acidulated water. Arrange quince halves,
cut-side up, in 8- by 13-inch roasting pan. Drizzle with 1 cup
Madeira; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Pour
2 cups water into pan. Cover tightly with foil. Cook until tender and
translucent, about 1 1/2 hours. Meanwhile, place porcini mushrooms in
bowl, cover with 1 cup boiling water; let stand until soft, about 30
minutes. Remove from water, reserving liquid; chop finely. Heat
butter in large saute pan over medium heat. Add onion; cook,
stirring, until translucent, about 5 minutes. Add porcini mushrooms,
thyme, and wild mushrooms; cook over medium heat, stirring until
mushrooms release liquid, about 10 minutes. Reduce heat to
medium-low; add reserved porcini liquid, remaining 1/2 cup Madeira,
3/4 teaspoon salt, and 1/4 teaspoon pepper. Continue to cook over low
heat until liquid is reduced to glaze and mushrooms are tender, 8 to
10 minutes. Transfer to large bowl. Heat oven to 325 degrees. Cover
each quince with mushroom mixture, so mixture almost spills over.
Cover with foil; bake 10 to 15 minutes. Serve garnished with thyme
sprigs.
Source: "Martha Stewart Living Magazine, Dec 1996/Jan 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 103 Calories (kcal); 4g Total Fat; (61% calories from
fat); 1g Protein; 5g Carbohydrate; 12mg Cholesterol; 404mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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