COMMENT:
With Louisiana quinces and pears in abundance at this time of year, we have added these native fruits to a traditional chutney recipe to create a great accompaniment to ice cream, cakes or cheese.

INGREDIENTS:

• 2 fresh quinces
• 4 fresh pears
• 1 tbsp golden raisins
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg
• 1/8 tsp allspice
• 2 ounces red wine

METHOD:
Peel and dice quinces and pears ½-inch thick. In a 10-inch sauté pan, melt butter over medium-high heat. Add quinces, pears and raisins and sauté until tender. Add brown sugar, cinnamon, cloves, nutmeg and allspice. Stir until brown sugar is melted and creates a smooth sauce with the butter. Remove skillet from heat and pour in red wine. Return skillet to heat and simmer 2–3 additional minutes.

NOTE: Be extremely careful, as wine may flame up when placed back onto the stove; however, it will extinguish itself quickly.