SLOW BAKED QUINCE

• 2 medium Quince
• 2/3 cup sugar
• 2/3 cup water
• 1  clove
• 1 1/2 T lemon juice
• 1  apple, peeled and grated

Preheat oven to 250 degrees.  Peel (reserving the peel and trimmings) and halve the quince.  Core the quince.

Combine the sugar, water, clove and lemon juice in a shallow baking dish. Stir with a whisk to dissolve the sugar.  Add the reserved trimmings and the quince halves, cut side down. Place grated apple over the quince halves.

Cover and bake 5-7 hours until the fruit softens and turns pink or crimson.

Serve over ice cream or with cream.

Leftover juices make a great spritzer or mix with Champagne.

POACHED QUINCE WITH VANILLA AND CINNAMON

• 4 cups water
• 2 cups sugar
• 1 large cinnamon stick
• 1/2 plump vanilla bean, split
• 3-4 quinces

Combine the water, sugar, cinnamon stick and vanilla bean in a heavy 3-4 qt saucepan.  Heat gently, stirring until the sugar dissolves, then bring to a boil and remove from heat.  Peel the quince with a vegetable peeler and cut them into quarters.  Cut out the cores and cut each quarter in half.

Add the fruit to the syrup.  Return the pot to medium low heat and bring the syrup to just below a boil  Reduce the heat and keep the syrup at a bare simmer of 40 - 60 minutes, or until a sharp knife slips easily into a slice.  The quinces will have turned a pale pinkish color.  Cool the fruit in the syrup.  Refrigerated, the fruit and syrup will keep for a week or more.

QUINCE POMEGRANATE CRANBERRY COMPOTE

• 12 ozs fresh or frozen cranberries (rinsed, stemmed, drained)
• 1/4 cup POM pomegranate juice
• 1    Quince  (peeled, cored, seeded, diced)
• 2    Mandarin Oranges or Tangerines (juiced and zested)
• 1  cup  sugar

Place the diced quince in a small saucepan with enough water to cover fruit over high heat.  Bring to boil, lower heat to medium and simmer until quince are fork tender.  Set aside without draining fruit to avoid discoloration.

Place cranberries, orange juice and zest, sugar and POM juice in preserving pan or non reactive saucepan over high heat.

Bring to a boil and cook for about 2 minutes.  Lower heat to medium, add drained quince and simmer for about 10 minutes or until mixture thickens and quince melds with the cranberries.  Crush with back of wooden spoon while stirring if necessary.

Remove from the heat and cool completely.  Refrigerate until using.

Creamy Potato Leek Soup

• 1 tbsp oil and 1 tbsp butter
• 3 leeks chopped. Use the white part
• 2 cloves garlic, finely chopped    
• 2 cups potatoes and 3 cups sweet potatoes peeled and diced  
• 1/4 tsp thyme
• 6 cups chicken or vegetable stock     
• 1/4 tsp black pepper 
• 1 tsp salt  
• 1/2 cup half & half or unsweetened evaporated milk
• 2 tbsp chopped parsley (optional)

Heat oil and butter in large sauce pan. Add leeks and garlic. Saute until softened.

Stir in potatoes and stock.  Add salt, pepper and thyme.

Bring soup to a boil. Cover and reduce to a simmer until potatoes are tender.

Use an immersion blender to puree the soup.  Add 1/2 cup of fat free half & half or unsweetened evaporated milk.  Salt to taste.  Parsley is optional as a garnish.