Baked Quince with Spiced Dry Plum Sauce

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Baked Quince with Spiced Dry Plum Sauce
Serves 6
The Quince is a small deciduous tree, related to apples and pears, and like them has a pear-shaped fruit, which is bright golden yellow when mature. The fruit’s unique fragrance, hinting of pineapple, guava and Bartlett pear, can perfume a room. All commercial varieties are too hard, sour and astringent to eat raw, but the quince’s whitish-yellow flesh softens and turns an attractive pink when cooked. It’s high pectin content makes it ideal for preserves, and its sharp, distinctive flavor complements a wide variety of dishes. This typical English recipe is a wonderful accompaniment for roasted meats and wild game.
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  1. 3/4 cup Fresh Lemon Juice
  2. 24 Pitted Prunes
  3. 3/4 cup Water
  4. 3/4 cup Pure Maple Syrup
  5. 2 Tbsp. Salted Butter
  6. 4 Quince
  7. 2 sticks Cinnamon
  8. Pinch of Ground Allspice
  9. Pinch of Ground Nutmeg
  1. Puree lemon juice and prunes together in a blender, and pour into a medium-size bowl.
  2. Add water and maple syrup to bowl and stir to combine.
  3. Spoon a little of this mixture into the bottom of a 9” x 13” Pyrex baking dish.
  4. Peel skin from the quinces with a vegetable peeler or a sharp paring knife. Cut quinces in half. Core out the seeds and place them, cut side down, in prepared baking dish.
  5. Pour remaining sauce over the tops of the quinces.
  6. Add cinnamon sticks and lightly sprinkle tops with allspice and nutmeg.
  7. Cover with aluminum foil, shiny side inside.
  8. Bake at 325° for 1 hour and 20 to 30 minutes.
Nino Salvaggio