Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 mediums | (13/4 to 2 lbs.) quince |
| ⅔ cup | Finely slivered peeled fresh |
| Ginger | |
| 1 cup | Raspberry vinegar |
| 1½ cup | S sugar |
| ½ cup | Currants |
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
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