Last week the grocery store carried fresh quince, so I bought one. I had no idea what to do with a quince, so my first move was to ask the 8 Broads. The primary two responses were to use quince for jelly or applesauce. Last night I experimented, and today a fresh batch of Quince Apple Chutney was served atop Whole Wheat Pancakes. Plates licked clean. This dish is perfect as a winter fruit appetizer or side dish, too.
1/2 quince, grated
2 apples (granny smith or braeburn), peeled, cored and diced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Put all ingredients in a small heavy saucepan, and cook over low heat. Stir occasional, and cook until the apples become slightly translucent. Remove from heat. Serve warm or chilled.
Lookout Point Lakeside Inn
Bed and Breakfast Foodie