Recipe - Baked Stuffed Quince

4 md Quince; about 2 pounds
One fourth cup Dried apricots; julienne
One fourth cup Dried cherries
One fourth cup Dried prunes; julienne
One fourth cup Currants
2 cup Red wine from Rioja
2 cup Sugar
2 cup Vanilla ice cream

Preheat oven to 400 degrees F.

Core quince, leaving skin intact and whole, then place into shallow baking
dish. Mix fruit together and distribute into the holes where the cores were
in each quince. Pour red wine over quince into pan and pour sugar around
into wine in pan. Place pan in oven and bake for 40 minutes, or until
quince is very soft and skin is beginning to blister. Remove and allow to
cool 20 minutes. Place quince on serving plate and pass liquid in pan
through a fine meshed strainer into a serving boat. Serve quince with syrup
and vanilla ice cream on the side.

Yield: 4 servings

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A28

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 14, 1998