2 large quinces, about 2 lbs.
2 cups of water
juice of ½ large lemon
½ cup of sugar
a dozen cloves
• Peel the quince. Cut it into bite size pieces and place in water acidulated with lemon juice.
• Place quince in a saucepan, add enough of the reserved liquid to barely cover the fruit.
• Mix in the sugar and the cloves. Cover it, bring to a boil, and simmer on low heat for 15 – 20 minutes. Turn the heat off. Let it cool in the pan.
• Divide it into compote glasses. Refrigerate. A sprinkling of pomegranate seeds would make it look festive.
Serves four as dessert.