Yield: 1 Servings
|3 mediums||(13/4 to 2 lbs.) quince|
|⅔ cup||Finely slivered peeled fresh|
|1 cup||Raspberry vinegar|
|1½ cup||S sugar|
Rinse quince. Cut in ¼'s ( quince can be very hard in the centre), cut out core, then slice fruit into ¼"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 ½ 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