Quince, Ginger, and Pecan Conserve

• 1/2 cup pecans
• 3 medium quinces (about 1 1/2 pounds total)
• a 1-inch piece fresh gingerroot
• 1 3/4 cups sugar
• 3 cups water
• 1 teaspoon mustard seeds
• 1/4 teaspoon dried hot red pepper flakes
• 1 teaspoon white-wine vinegar
• 1/2 teaspoon salt
• Accompaniments: meats, cheeses, and crackers

1. Preheat oven to 350F.
2. On a baking sheet in middle of oven toast pecans in one layer until golden, about 10 minutes, and when cool coarsely chop.
3. Peel, quarter, and core quinces.
4. Cut quarters lengthwise into 1/8-inch-thick slices and cut each slice crosswise into 6 pieces.
5. Peel gingerroot and cut into fine julienne strips.
6. In a 3-quart heavy saucepan bring quince, gingerroot, and all remaining ingredients except pecans to a boil.
7. Simmer mixture, covered, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange).
8. Cool mixture in pan, covered, at room temperature at least 8 hours and up to 1 day.
9. Return pan to heat and simmer mixture, stirring occasionally, 15 minutes.
10. Stir in pecans and transfer conserve to a bowl to cool completely.
11. (Conserve keeps, covered and chilled, 1 month.)
12. Serve conserve with meats, cheeses, and crackers.

pecans, fresh gingerroot, sugar, water, mustard seeds, whitewine vinegar, salt, meats

Taken from www.epicurious.com/recipes/food/views/quince-ginger-and-pecan-conserve-14624 (may not work)