Quince Soup

1. 1

   First wipe all the fuzz from the quince, then core and cut each into eight segments.

2. 2

   Set the segments on a parchment-paper-lined baking sheet, and bake in a 375 oven for 30 minutes, or until the quince are soft enough for a fork to penetrate easily.

3. 3

   In the meantime, put the wine, sugar, orange peel, and cinnamon in a pot over medium-high heat and boil for 15 minutes.

4. 4

   Then strain the hot wine through a sieve into a ceramic bowl or pitcher.

5. 5

   Add the roasted quince, and let steep for 20 minutes.

6. 6

   Serve warm.

* Per serving · 4 servings · Values may vary.

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