Quince

"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.