A rich fruit pie and quite filling.
Take quinces and cook them well and strain it and put sugar, cinnamon and strong wine thereon. Apple and pear tarts are made in the same way.
Place several pounds of fresh quinces, peeled, cored and chopped, into large saucepan. Fill with water to cover and bring to a boil. Reduce heat and continue to simmer for several hours, stirring occasionally. The quinces will soften and turn into a butter. Continue to cook down until quinces have changed into a rosy red color. Puree the stewed quinces in the blender or using a food mill.
Reserve 4 cups for the tart and freeze the rest for later.
1 9″ single crust pie (recipe 61)
4 c stewed quinces
1 c Ruby Port wine
1/2 c sugar
1/2 t cinnamon
Place pie crust in tart pan and make it with a high fluted edge.
Mix quinces, port, sugar and cinnamon together and pour into pie crust.
Bake at 350 F for 30 minutes.