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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Topped with low-fat vanilla ice cream, this also makes a simple elegant holiday dessert. Quince, which is in season in the winter months, is a yellow-skinned fruit that looks and tastes like a cross between an apple and a pear but turns pink when cooked; cooking mellows the tartness. (If you can't find quince, just use 2 additional apples or pears cut into wedges.) Ingredients:
1 cup packed light brown sugar |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
2 tablespoons butter or stick margarine |
2 quinces, each cut into 8 wedges (about 3/4 pound) |
3 cups sliced peeled bartlett or anjou pear (about 1 1/2 pounds) |
2 1/2 cups sliced peeled granny smith apple (about 1 1/2 pounds) |
1/4 teaspoon freshly ground black pepper |
cinnamon sticks (optional) |
Directions:
1. Combine first 4 ingredients in a small bowl; set aside.
2. Melt butter in a large nonstick skillet over medium heat. Add quinces; cover and cook 6 minutes, stirring occasionally. Add sugar mixture, pear, and apple; cover and cook 12 minutes, stirring occasionally. Stir in pepper; garnish with cinnamon sticks, if desired.
3. Note: This dish will hold up for up to 3 days if refrigerated in an airtight container. To serve, reheat over low heat.
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