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It’s time to lovingly tackle this year’s crop of quince on my tree in the Bay Area.  Quince is too astringent to eat raw – it needs sugar to make it palatable.  I typically make quince preserves to serve with homemade buttermilk biscuits.  However, tonight I’m looking to make a simple quince dessert.   This recipe uses a sweet dessert wine, such as muscat, late harvest or a sauterne to give it an extra boost of sweetness.  Be sure to check out my recipe for Duck Breasts with Poached Quince, as well.

2 medium-sized quince fruits
2 Tablespoons butter
1/4 cup sugar
1 cup sweet dessert wine, such as the muscat from Goosecross Cellars

You will also need:
1 medium skillet
4 dessert plates

Preheat the oven to 425 degrees Fahrenheit.

Peel the quince, then cut each one in half and remove the core.


Melt the butter in a medium skillet over medium-high heat.  Add the sugar and let it brown.


Add the quince, cut sideup.  Cook over medium heat until the quince is slightly browned.


Flip the quince over and let them brown well on the other side.


Pour in the wine and bring to a boil.


Move the pan to the hot oven and let it cook for about 20 minutes, until the quince is tender.


Remove the quince from the pan and put each half onto an individual dessert plate.  Place the pan back on top of the stove and turn the heat up to high.  Cook the juices until they form a thickened caramel sauce.


Pour the caramel sauce over the quince and serve immediately.  Garnish with a scoop of honey ice cream or a dollop of honey-laced creme fraiche.


Serves 4.

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