This recipe comes from one of my favorite cookbooks, the Well-Filled Microwave Cookbook. This could be something special for your Thanksgiving table, or an unusual holiday gift. This is a flavor combination you don’t often see, and using the microwave means your pot won’t scorch.
- 2 large quinces (they should be hard and yellow)
- 1 large pomegranate
- 1/2 teaspoon ground cardamon
- 1 bay leaf or small sprig fresh rosemary
- 1-1/4 cups sugar
- 1/2 cup fresh lemon juice
- 1 cup water
- Peel the quinces. I pierce them and put them in the microwave for two minutes, making them easier to peel and seed. Finely chop the quinces and transfer to a large microwave safe dish.
- Add the pomegranate seeds. (See how to open the pomegranate here.
- Add remaining ingredients and stir.
- Cook on HIGH for 15 minutes. Stir. Cook on HIGH for anothr 15 moinutes, until quinces are soft and liquid is bubbling. Let cool, then refrigerate for at least two hours. Remove the bay leaf before using.
This keeps for several months in the refrigerator. When I made it, I skipped the cardamom. You could also make it on top of the stove, stirring frequently.
This post was included in Vegetarian Foodie Fridays.