This is a great sauce for game, lamb, pork chops, duck or any fall/winter dinner. People love the flavor of quince, but they don’t often find it.
Pineapple quince is a favorite and one of the types we grow at home, but all varieties work well in this sauce. If you can’t find quince, use pears instead. Make ahead if you prefer, and served warm or chilled.
3 large quinces, peeled and diced
10 medium cooking apples, peeled, seeded, cored and diced
2 c. unoaked, off-dry white wine
Pinch of salt and white pepper
½ cup sugar
Combine all ingredients in saucepan and simmer, covered until tender.
Serve as a chopped sauce or, the way I prefer, mash with a potato masher into a rustic sauce puree.