Quince Soup

• 3 ripe medium-sized quince
• 1 bottle good red wine (Merlot, Chianti, or Refosco will do)
• 1/2 cup sugar
• Peel of 1 orange
• 3-inch piece stick cinnamon

1. First wipe all the fuzz from the quince, then core and cut each into eight segments.
2. Set the segments on a parchment-paper-lined baking sheet, and bake in a 375 oven for 30 minutes, or until the quince are soft enough for a fork to penetrate easily.
3. In the meantime, put the wine, sugar, orange peel, and cinnamon in a pot over medium-high heat and boil for 15 minutes.
4. Then strain the hot wine through a sieve into a ceramic bowl or pitcher.
5. Add the roasted quince, and let steep for 20 minutes.
6. Serve warm.

quince, red wine, sugar, orange, cinnamon

Taken from www.epicurious.com/recipes/food/views/quince-soup-384248 (may not work)