Poached Quinces
  by Amy Rabb-Liu

2 cups of water
2/3 cups sugar
5 sprigs of fresh rosemary
1 teaspoon peppercorns
1 vanilla bean pod
8 pods whole cardamom
3/4 cup leftover prosecco
1/2 cup apple cider
3-4 large quinces

In a saucepan, combine all ingredients except quinces.  Peel the quinces 
and cut them into large chunks discarding the cores.  Add the quinces to
the saucepan.  If the liquid does not cover the quinces, add more liquid 
of your choice.  Bring to a boil.  Reduce heat and simmer until the quinces 
are tender.  Turn off the heat and let the quinces sit in the poaching 
liquid until cool (or serve sooner if you are ready to eat).  

IMPORTANT NOTE:  The basic idea is to cover the quinces with liquid,
and simmer until soft.  The liquid should contain some sweetener 
(sugar, honey, agave, etc.) to offset any natural sourness from the 
quinces.  The liquid should also contain something like prosecco, 
white wine or even lemon juice for a lovely `tanginess' in the 
final result.  Cider is both a sweetener and a `tanginess' ingredient.   
Add whatever herbs and spices you have on hand and would enjoy.  
I like this combo of spices, but you could try a cinnamon stick and 
some cloves or whatever suits your mood.  My husband suggests putting 
all of the herbs and spices in a cheesecloth if you don't like 
rosemary leaves (or peppercorns, or whatnot) clinging to the quinces.

Serve these quinces as a side dish with poultry or pork.  Use as a 
topping for carrot soup.  Serve on cake or with vanilla ice cream.  
The quinces are delicious warm, room temperature or cold.

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