Name: Baked Stuffed Quince
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

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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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