posted by Sue Freeman 08-05-98 4:34 PM
SOURCE: Cooking Light YEAR: 1997 ISSUE: Nov/Dec PAGE: 192
3 tablespoons hazelnuts
3 cups diced cored peeled quince (about 3 quinces)
2 teaspoons brown sugar
3/4 cup low-salt chicken broth, divided
3/4 cup chopped green bell pepper
1/2 cup chopped onion
3/4 teaspoon poultry seasoning
2 garlic cloves, minced
2-1/4 cups (1/2-inch-thick) cubed French bread
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees.
Place hazelnuts on a baking sheet. Bake nuts at 350 degrees for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts, and set aside.
Place a nonstick skillet coated with cooking spray over medium heat. Add quince, and sprinkle with sugar. Cook 15 minutes, stirring frequently or until very brown. Stir in 1/2 cup broth, and bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until quince is tender and the liquid nearly evaporates. Add bell pepper, onion, poultry seasoning, and garlic; cook an additional 3 minutes.
Remove pan from heat; stir in 1/4 cup broth, bread cubes, hazelnuts, salt, and pepper. Spoon the quince mixture into a 1-quart baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 minutes.
Yield: 8 servings (serving size: 1/2 cup).
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