Wipe the quince, core, and chop it. The apples take less time to cook and can be added later. Simmer the quince with the liquid and cloves until almost tender. Core and quarter the apples, and add to the pan. Cook until tender. Drain off an excess juice, keeping it for another dish, and rub the fruit pulp through a sieve. If you have used cider, add hone to sweeten. When the fruit is cold, fold in the cream c custard, and spoon into glasses. Serve with crisp, spicy biscuits.
© 2000 Frances Bissell. All rights reserved.