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Spiced Winter Fruit

Photo: Becky Luigart-Stayner
Yield 8 servings (serving size: 3/4 cup)
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)

Nutrition Information

  • calories 219
  • caloriesfromfat 15 %
  • fat 3.6 g
  • satfat 1.9 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 0.7 g
  • carbohydrate 50.1 g
  • fiber 4.5 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 38 mg
  • calcium 38 mg

How to Make It

  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.