Apples/Quince with Rosemary and Pine Nuts

A sweet and tart side dish for pork or poultry, serves 6

Ingredients:

1 Tbsp fresh rosemary, chopped fine

4 Tbsp pine nuts

4-6 Tbsp honey, divided, more as needed

3 quince or 3 large cooking or baking apples or a combination, peeled, sliced lenghwise, and cored (The quince are hard as baseballs, difficult to peel and cut, but divinely delicious when cooked)

4 Tbsp rum (optional)

3 Tbsp Flying Olive Pomegranate Quince White Balsamic Vinegar, divided

¾ cup water

Cooking spray

Finely chop the rosemary and pine nuts in a food processor. Mix them with 2 Tbsp of honey and set aside.

Peel 1 apple or quince, chopped fine (use a food processor). Put it in a bowl and add the rum, 2 Tbsp of honey, and 2 Tbsp Pomegranate-Quince Balsamic

Put 1 Tbsp of Pomegranate Quince Balsamic in a dish. Prepare the qpples/quince and after peeling, cutting, and coring a well in each one, quickly brush them with Pomegranate Quince Balsamic to prevent browning.

On medium heat, cook the chopped apple/quince mixture with the water. When it is hot, add the apples/quince halves, well side down, and simmer for about 10-15 minutes.

Turn over the fruit and continue cooking until the halves are almost tender (the quince will take longer to cook). The fruit should still be somewhat firm. If the sauce is watery, cook longer until syrupy. If very tart, add another 1-2 Tbsp of honey.

Caution, the sauce will be very hot!

Remove the fruit and place in an oven-proof dish that has been lightly sprayed with cooking spray. Fill each well in the apples/quince with the rosemary and pine nut mixture, letting it cover as much of the fruit half as possible.

Pour the syrupy mix in the bottom of the oven-proof dish with the fruit halves. Broil, watching carefully, until the tops are nicely golden brown.