Sonoma Modern American
From Executive Chef Tim Groody


Quince Puree

4# quince peeled, cored and cut in chunks

1 cup apple cider

2 ½ cup sugar

½ cup cider vinegar

Place all ingredients in a non reactive pot and bring slowly to a boil.  Maintain a simmer.  Cook until soft.  Puree in food processor until smooth.  Place back in the pot and cook over low heat to dry puree.  When dry place in a 9x9 greased wax paper lined dish.  chill in the refrigerator until set.

You can serve this with cheese, meats, on bruschettas, spread on toast or make into ice cream or sorbet.