|2 pounds||Fresh quince (2 lb. 3 oz.)|
|Juice from one lemon|
|1||Vanilla bean split lengthwise|
A classic Eastern-Europe Jewish dessert, usually eaten after a heavy meal, such as Saturday's choulent.
Cube the quince (don't peel). Put all the ingredients in a large pan.
Bring to boil. Reduce heat to low, cover and cook 3 hours, until the quince turns slightly red. Cool and refrigerate. Serve cold.
Recipe by Gabi Shahar.
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