Thanks ladies! I actually found a recipe on Food in Jars from Marisa McClellan for cranberry quince sauce that just went into the water bath for Thanksgiving. I left the fruit plain -- no spices, but I did add a teaspoon of vanilla at the end to round out the flavors. It's to die for!
what a nice problem! ideas:
compote with dried apricots & prunes
add to applesauce
add to lamb tagine or other meat stew
spoon over or layer with ice cream to make a partfait (add some almond cookies on the side or crumbled into the parfait)
some more quince recipes (crostata, chutney) in Wall Street Journal, Oct 2013 (sorry don't have exact date)
make a pear-quince crumble (see chef Rowley Leigh recipe in one of his cookbooks or Financial Times, Oct 2013)
Enjoy!
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compote with dried apricots & prunes
add to applesauce
add to lamb tagine or other meat stew
spoon over or layer with ice cream to make a partfait (add some almond cookies on the side or crumbled into the parfait)
some more quince recipes (crostata, chutney) in Wall Street Journal, Oct 2013 (sorry don't have exact date)
make a pear-quince crumble (see chef Rowley Leigh recipe in one of his cookbooks or Financial Times, Oct 2013)
Enjoy!