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Spiced Quince - Recipe as promised... @scratch_suppers

They're gnarly old bats to peel and chop but soooo worth it for morphing into something luscious and unctuousness after a couple of hours simmering in this delicious bath. 

Great with cheese, roasts, in a crumble or with a tagine. That's if you don't just fish them straight out of the pot and pop them in your mouth.

1.2kg Quince

1/2 Cup Cider Vinegar

3 Cups Sugar

3 Cups water

15 cloves

3 cinnamon quills

20 cardamom pods (slightly crushed)

1 tsp coriander seeds

1TBS Black peppercorns

1 Lemon. Rind only

1. Peel, chop and throw them into a heavy bottomed pot.

2. Bring to boil. 

3. Pull back to a gently simmer for about two hours til very ruby red colour. Don't get scared and take them off too early - you want them ruby not rose.

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