Gene Garthe's fragrant, floral quinces are grown just for us on his Northport orchard. We puree them, then cook them down with late harvest Riesling until thick and spreadable. Serve this specialty with slices of toasted, buttered bread and chunks of Manchego cheese.
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I used this to make a wonderful puff pastry. It was delightfully fruity but just different enough to give our taste bud's something to get excited about!