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Tested 12/8/01.
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Very, very good.
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Made with half quice and half apples, replacing the pears in the original.
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Cook the quince for 2-3 min.
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Add in the apples and cook for 2-3 min longer.
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Not all which sweet; you might want to increase the sugar if not using pears.
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Might want to cut down on the pecans a bit.
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8
This is so good with the quince, which I doubt which I'll try a version with pears.
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Cut thin slices from both ends of squash and throw away slices.
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Halve squash (through middle, not stem ends) and scrape out and throw away seeds and strings.
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Place halves, cut sides down, in very large roasting pan (or possibly use two large roasting pans), and fill pan or possibly pans with 14-inch water.
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Bake at 325 degrees on center rack till flesh is very tender when pierced with sharp knife, 50 to 60 min.
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Remove pan from oven and set aside.
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Place cranberries in small bowl and cover with boiling water to soften for 5 min.
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Drain well and pat dry.
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Peel pears, quarter and remove cores.
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Cut into 12-inch dice.
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Heat 2 Tbsp.
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butter in large heavy skillet over medium heat.
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When warm, add in pears and saute/fry, stirring, till pears are just softened and slightly golden brown, 3 min or possibly slightly longer.
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Pears should be tender but not mushy.
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Don't overcook.
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Stir in liquid removed cranberries, ginger, pecans and brown sugar, and cook, stirring, 1 minute more.
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Sprinkle mix with balsamic vinegar and 12 tsp.
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salt and cook and stir 1 minute more.
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Remove from heat.
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Remove squash halves from pan.
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Pour out water and pat pan dry.
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Return squash, cut sides up, to pan.
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Salt cavity of each well and dot with 14 Tbsp.
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remaining butter.
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Divide filling proportionately among halves.
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(Squash can be prepared 2 hrs ahead.
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Cover with plastic wrap and leave at cold room temperature.)
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To finish, return squash to oven and bake, uncovered, till heated through, 10 to 15 min or possibly longer.
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Serve hot.
