Apple and Quince Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 small quince 
Apple and Quince Sauce Preparation:Method:Slice the quince very thinly (discard the core) then combine in a pan with the sugar and 110ml of the cider and water mix. Bring to a simmer then cover tightly and cook until tender (about 40 minutes). Meanwhile, core the apples and slice very thinly. Combine the apple, lemon zest and the remaining cider mix in a separate pan. Bring to a simmer, cover tightly and cook to a pulp (about 20 minutes). Take off the heat, rub through a sieve to purée then combine with the quince. Return the mixture to a simmer and cook for about 4 minutes, or until very thick. Stir in the butter then season lightly and serve. |
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