Kidonato

I'm infatuated with quince - I can't call it love yet, since I've only known about this fruit for a week. Aside from the name (which is nice), the fruit - inedible in its natural state - cooks down to a wonderfully textured confection. The most seductive feature? When cooked, the bright yellow skin and paler flesh turn a delightful pink-to-rose color. I think it works out that the higher the cooking temperature the deeper the color, but I'll have to experiment more to test this.

This recipe, from ancient Greece, tastes similar to a tagine .. the meat and fruit with honey and cinnamon remind me of dishes prepared on the other side of the Mediterranean. Others have compared it to Persian dishes. I served it to rave reviews, sitting around our glass-topped table before a game of Scrabble.



Ingredients:


8 oz lamb leg
1 onion, diced
1 quince
1/2t ground cinnamon
1T honey
1C water
salt and pepper to taste



Method:


Heat crock pot
Bone lamb leg
core quince and cut in 6 pieces
Add ingredients to crock


Taste, then season with salt and pepper


Cook a long time (4 hrs)

Remove kidonato to serving dish
Reduce cooking liquid
pour over and serve

this is a quince...

2 portions, each with:
310 calories
9.5 grams carbohydrate


===
Modified from:http://allrecipes.com/Recipe/lamb-braised-with-quince-kidonato/Detail.aspx