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Baked Quince

1 large orange                                    

4 medium ripe quinces

1 Tbsp. sugar                                     

1 cup apple juice or cider

 

Preheat oven to 300°. Thinly slice orange crosswise, then cut slices in half. Scrub and peel quinces. Quarter quince, using a large heavy knife and slowly push the blade down through the fruit. Cut out the cores. Arrange cut sides up in a deep 2-quart baking dish. Sprinkle with sugar. Add a layer of orange slices. Continue layering to the top with orange slices. Add juice or cider. Cover and bake until the quinces test tender when pierced with a fork, 1 ½ to 3 hours. Remove from the oven and baste the top pieces with the juices. If the quinces are dry, cover with more juice or cider. Serve warm or chilled with the juices in the dish. Accompany with ice cream.

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