| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | md | Quince; about 2 pounds |
| 1/4 | c | Dried apricots; julienne |
| 1/4 | c | Dried cherries |
| 1/4 | c | Dried prunes; julienne |
| 1/4 | c | Currants |
| 2 | c | Red wine from Rioja |
| 2 | c | Sugar |
| 2 | c | Vanilla ice cream |
INSTRUCTIONS
Preheat oven to 400 degrees F. Core quince, leaving skin intact and whole, then place into shallow baking dish. Mix fruit together and distribute into the holes where the cores were in each quince. Pour red wine over quince into pan and pour sugar around into wine in pan. Place pan in oven and bake for 40 minutes, or until quince is very soft and skin is beginning to blister. Remove and allow to cool 20 minutes. Place quince on serving plate and pass liquid in pan through a fine meshed strainer into a serving boat. Serve quince with syrup and vanilla ice cream on the side. Yield: 4 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A28 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 14, 1998
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