Spiced Winter Fruit

Photo: Becky Luigart-Stayner

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.)

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 15%
  • Fat: 3.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.7g
  • Carbohydrate: 50.1g
  • Fiber: 4.5g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 38mg
  • Calcium: 38mg

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)

Preparation

  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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