QUINCES SIMMERED IN SAUTERNE
1 bottle sauterne, muscat wine, or dessert wine
1/2 cup sugar
juice of 1/2 lemon
4 large quinces
Bring wine and sugar to a simmer in a large saucepan.
Combine the lemon juice with cool water in a large bowl.
Peel, core, and cut the quinces into wedges. Place pieces immediately in acidulated water to prevent discoloring.
Add the quince pieces to the sauterne, and cook, uncovered, until the fruit is quite soft and the liquid is almost evaporated. Be careful, however, to keep the quince pieces covered, adding water if necessary until they are tender.
Serve with game dishes and pate.
Yield: 6-8 servings