I need a recipe for quinces as a dish using spices?

BAKED QUINCE WITH SPICED DRIED PLUM SAUCE








Sauce


3/4 C. (180 ml) lemon juice


24 pitted prunes


3/4 C. (180 ml) water


3/4 C. (180 ml) pure maple syrup





4 quinces*





2 sticks cinnamon


Ground allspice


Ground nutmeg








Puree lemon juice and prunes together in a blender, and pour into a medium-size bowl.


Add water and maple syrup to bowl and stir to combine. Spoon a little of this mixture into the bottom of a 9" x 13" ( 23 x 31 cm) Pyrex baking dish.


Peel skin from the quinces with a vegetable peeler or a sharp paring knife. Cut quinces in half. Core out the seeds and place them, cut side down, in prepared baking dish.


Pour remaining sauce over the tops of the quinces.


Add cinnamon sticks, and lightly sprinkle tops with allspice and nutmeg.


Cover with aluminum foil, shiny side inside. Bake at 325 (Gas Mark 3) for 1 hour and 20 to 30 minutes. Serves 6.


* Quinces are available in the produce department of most markets from autumn through early spring. If they are not available in your local market, try a Middle Eastern grocery store. If quinces are impossible to find, you can easily substitute apples and bake them for only 1 hour.








YOU CAN ALSO MAKE A RUM LIQUEUR OUT OF IT :) YUMMMM!





LITTLE-USED QUINCE IS PERFECT FOR INFUSING RUM.





Now in season, quince, which looks like a little yellow apple, has a sweet aroma similar to pineapples. It's too astringent to eat raw, though, and the rock-hard fruit takes up to two hours to cook. Instead, infuse rum with sliced quince and whole spices. Give a jar of the aromatic liqueur as a gift, serve it as an after-dinner drink, or use it in hot buttered rum.





Quince-infused Rum





1. Rinse 1 quince (8 to 10 oz.); with a sharp, heavy knife, thinly slice crosswise. Place slices in a wide-mouthed 1 1/2-quart jar, arranging more attractive slices vertically.





2. Add 4 whole cloves, 4 whole. allspice, and 2 cinnamon sticks.





3. Pour in 1 large (1 liter) bottle golden rum. Let steep in refrigerator for at least 1 week before using; quince may darken. Chill airtight up to 6 months; if liquid becomes cloudy discard quince and spices. Makes about 4 1/2 cups.

I need a recipe for quinces as a dish using spices?
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