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.)
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)
2 1/2 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
1/4 teaspoon freshly ground black pepper
Cinnamon sticks (optional)
How to Make It
Combine first 4 ingredients in a small bowl; set aside.
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.
Note: This dish will hold up for up to 3 days if refrigerated in an airtight container. To serve, reheat over low heat.
If you don't care for quince, make it with all pears. It is very good and saves very nicely. Our leftovers were supposed to wait for me to get vanilla ice cream but didn't make it in time. Something definitely for a nice holiday dinner. Easy to make too!
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