Top Rated Quince Recipes

Pork belly is an extremely fatty cut of meat. Cooking the belly slowly allows the fat to render down; this rendered fat then helps to baste the meat.Turning up the oven towards the latter stages of cooking results in a crisp skin, not dissimilar to that of cracklings, or skin, on a pork roast.While Wade Murphy, executive head chef at The Lodge at Doonbeg in County Clare, Ireland, likes to serve this roasted pork with caramelized quince, you could also serve the pork with baby potatoes, roasted with lots of butter and parsley, and Savoy cabbage, sliced thinly and sautéed with spring onions and small pieces of diced apple.
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Dress up roasted Brussels sprouts with savory spices, sweet apple and golden-yellow quince, a pear-like seasonal fruit often turned into jams and fruit pastes.This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
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