Sunday, November 30, 2008


"They dined on mince, and slices of quince,
Which they ate with a runcible spoon;"

One of my favorite stanzas from "The Owl and The Pussycat" that nonsensical and delightrful poem.

Quirky shaped, but with an intoxicating fragrance, quinces are a real challenge to work with, they are all but impossible peel and core. A little roasting time helps to bring the little stinkers into submission.

2 pounds of quince about 8)
1 cup golden raisins
1 medium onion, sliced
1 large clove of gfarlic, minced
1/4 cup minced frsh ginger
2 Tablespoons of mustard seed
1 Tablespoon of coriander seeds
1 Tablespoon of cumin seeds
1/2 teaspoon of cinnamon
1/4 teaspoon of cayenne pepper
1 cup of rice wine vinegar
1 cup sugar

Roast the quince in a 350 degree oven for about 1 hour, let them slightly before continuing.

Quarter the quinces and cut the core out.

Add the quince and the rest of the ingredients in a heavy bottomed kettle and cook until soft and syrupy, 1/2 hour to 45 minutes.
Really good with roasted fowl such as duck and goose. I plan to use it with rack of lamb for a holiday dinner.

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