Recipe: Quince and Apple Sauce

Quince and Apple Sauce
alt.food.fat-free/Claudia (1998)
Makes 6 servings

Quince takes much longer to cook then apples. The solution is to cut the quince very small and the apples very large. This way, the two are done at about the same time. If you habitually douse applesauce with cinnamon or cloves, taste this one before you season. It probably won't be necessary. For variety, I occasionally remove some apple pieces slightly before the fall apart stage, dice them and add them into the purred mixture for some texture.

1 quince, peeled, cored and thinly sliced
6 apples, any but red delicious, peeled cored, and quartered
1/4 cup water
6 tablespoons granulated sugar substitute, or 12 packets, or 6 Tablespoons
sugar

Combine quince, apples and water in medium saucepan. Cover tightly and cook over medium heat, stirring occasionally to keep form sticking. When quince is tender, about 20 minutes, add sugar substitute and cook until apples begin to fall apart, about 5 minutes. Finish the puree with hand held immersion blender or potato masher.