INGREDIENTS

INSTRUCTIONS

In a large saucepan, combine water, sugar and orange and bring to a
boil. Add quince, return to boil, lower heat to simmer and cook until
just tender, about 10 to 15 minutes. Remove from heat and allow to
cool.  Preheat oven to 375 degrees F.  Place flour and sugar on to
cutting board. Place butter on to flour  mixture and work to form bread
crumblike texture. Form into a well  (like for pasta) and place zest,
orange flower water, olive oil and 1  egg into center. Using a fork,
work wet ingredients into dry to form  a dough and bring together into
a ball. Let rest 20 minutes in  refrigerator wrapped in a towel.
Remove dough from refrigerator and cut in half on a floured cutting
board. Roll each half into 1/2 inch thick sheet and cut into 4 inch  by
1/2 inch rectangles. Form into little barquettes and slash centers
lengthwise with the top of a knife. Brush with beaten egg and bake on
cookie sheet for 15 to 20 minutes. Remove, cool and serve with quince
in cooking liquid and creme fraiche.  Yield: 4 servings  Notes: Recipes
for #ME1A13 Copyright Mario Batali 1997. All rights  reserved.  Recipe
by: MEDITERRANEAN MARIO # ME1A13  Posted to MC-Recipe Digest V1 #1023
by Sue <suechef@sover.net> on Jan  19, 1998

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 991
Calories From Fat: 118
Total Fat: 13.4g
Cholesterol: 77mg
Sodium: 33.1mg
Potassium: 320.3mg
Carbohydrates: 214.4g
Fiber: 3.6g
Sugar: 151.7g
Protein: 8.7g