| 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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