Prep 5 mins
Cook 15 mins
- 1 cup packed light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 tablespoons butter or 2 tablespoons margarine
- 2 quinces, each cut into 8 wedges (about 3/4 lb looks like a pear)
- 3 cups sliced peeled bartlett pears or 3 cups Anjou pears (about 1 1/2 lbs)
- 2 1⁄2 cups sliced peeled granny smith apples (about 1 1/2 lb)
- 1⁄4 teaspoon fresh ground black pepper
- cinnamon stick
- Combine first 4 ingredients in a small bowl; set aside.
- Melt butter in a large nonstick skillet over medium heat.
- Add quinces; cover and cook 6 minutes, stirring occasionally.
- Add sugar mixture, pear and apple; cover and cook 12 minutes, stirring occasionally.
- Stir in pepper; garnish with cinnamon sticks, if desired.
Delicious Mimi, This made a very good dessert, would be good with some cream or ice cream. I couldn't get Quinces here this time of year, so added a few dried cramberries, This recipe is a keeper.
This was awesome--even though I just used all apples since we didn't have any other fruit on hand. I'm going to try it with canned sweet potatoes and apples tonight to serve as a side dish with a pot roast. Mmmmm!