Baked Stuffed Quince Recipe

• 4 med Quince - (abt 2 lbs)
• 1/4 c. Dry apricots sliced julienne
• 1/4 c. Dry cherries
• 1/4 c. Dry prunes sliced julienne
• 1/4 c. Currants
• 2 c. Red wine from Rioja (or possibly any full-bodied red wine)
• 2 c. Sugar
• 2 c. Vanilla ice cream

1. Preheat oven to 400 degrees.
2. Core quince, leaving skin intact and whole, then place into shallow baking dish.
3. Mix fruit together and distribute into the holes where the cores were in each quince.
4. Pour red wine over quince into pan and pour sugar around into wine in pan.
5. Place pan in oven and bake for 40 min, or possibly till quince is very soft and skin is beginning to blister.
6. Remove and allow to cold 20 min.
7. Place quince on serving plate and pass liquid in pan through a fine meshed strainer into a serving boat.
8. Serve quince with syrup and vanilla ice cream on the side.
9. This recipe yields 4 servings.

julienne, cherries, julienne, currants, red wine from, sugar, vanilla ice cream

Taken from cookeatshare.com/recipes/baked-stuffed-quince-75834 (may not work)