Fresh quince have a wonderful, perfumy aroma, sort of like super-fragrant pears (which quince vaguely resemble). Quince cooked with a little honey, lemon juice, and vanilla makes a deliciously simple fruit dessert. Serving suggestion: Serve topped with plain yogurt or a scoop of low-fat frozen yogurt. To turn this into a fruit condiment for meat or poultry, add ½ teaspoon of rosemary or sage to the quince as they cook.
- 1½ cups apple cider or apple juice
- 3 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 cinnamon stick
- 1 vanilla bean, split, or ½ teaspoon vanilla extract
- ¼ teaspoon pepper
- 2 pounds quince, peeled and cut into 8 wedges each
1. In a large skillet, bring the apple cider, honey, lemon juice, cinnamon stick, vanilla bean (if using extract, do not add it yet), and pepper to a boil over medium heat.
2. Add the quince, reduce to a simmer, and cook until the quince are tender (some will break up, don’t be concerned), about 30 minutes. Remove from the heat. If you’re using vanilla extract, stir it in now.
3. Serve warm, at room temperature, or chilled. Before serving, remove the cinnamon stick and vanilla bean.
Makes 4 servings.
Nutrition per serving: 230 calories, 0g total fat (0g saturated), 0mg cholesterol, 5g dietary fiber, 60g carbohydrate, 1g protein, 20mg sodium.
A good source of: fiber, potassium, vitamin C.