Quince with Bay Leaves and Rosemary
- 2 medium sized quince
- 2 cups red wine
- 1/2 cup honey
- 1/2 cup date syrup
- 4 bay leaves
- 2 sprigs rosemary, leaves only
- 1/2 teaspoon sumac, or lemon juice
Quarter the quince, peel, and core.
Combine all ingredients in pot and bring to a boil. Reduce heat and cook for 1 hour, or until the quince is soft. Drain quince and keep the syrup (if too thin, continue cooking until thick.) Place the quince on a plate and pour syrup all around it. Garnish the dish with rosemary and mint.
Recipe courtesy of Ronit Penso