Honey-Stewed Quinces

Name: Honey-Stewed Quinces
Yield: Makes 2½ pints
Ingredients: 3 pounds (about 9 medium) quinces; Juice of ½ lemon; Pinch salt; l½ cups dry white wine; ¾ cup light-flavored honey; ½ cup (1 stick) unsalted butter; 2 tablespoons sugar

Preparation info

Makes
2½ pints

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

From my friend, chef Ralph Stieber. A good basic method for cooking quinces, which turn a rosy gold color as they cook. This mixture also works well as a filling for tarts.

Ingredients

3 pounds (about 9 medium) quinces
½ cup (1

Dessert
Gluten-free
Vegetarian

Method

Peel the quinces. Halve, core and slice ¼ inch thick.
Melt the butter in a wide nonreactive skillet over medium heat. Add the sugar and the quince slices and toss to coat. Cook until the sugar is melted and the slices are well coated, 5 to 7 minutes. Stir in the wine,