Preheat oven to 400 F. In a heavy gauge sauce pan, combine 1 cup sugar, wine, water and the cores of the quince. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Strain and reserve the ...
At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...
NEW YORK – Poached quinces in a clove and cinnamon-scented syrup for Rosh Hashana? Absolutely. Food writer Joyce Goldstein calls quinces an ideal choice to serve as one of the holiday’s traditional ...
1. In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain quinces and, when cool enough to ...
At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...
1. In a large saucepan, combine the quinces with water to cover. Bring to a boil over high heat and cook, uncovered, until barely tender, 10 to 15 minutes. Drain the quinces and, when cool enough to ...
At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in ...
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