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.