A sweet and tart side dish for poultry or pork
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--BL)
4 Tbsp rum (optional)
3 Tbsp Flying Olive Pomegranate Quince White Balsamic Vinegar,divided
¾ cup water
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, chop in finely (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, each one, quickly brush them with Pomegranate-Quince Balsamic to prevent browning. Each one should have a well in it.
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 15 minutes.
Turn over the fruit and continue cooking until the halves are almost tender (the quince will take longer to cook than the apples). The
fruit should still hold together. 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 oven-proof dish with the fruit halves. Broil, watching carefully, until the tops are nicely golden. Serve
Submitted by Barb L.