Quince Preserves | Oregonian Recipes
At Pazzo, this preserve is served with cheese plates and salads. Chef John Eisenhart says it's particularly good with pecorino, and salads with nuts and bitt...
Ingredients
- 2 pounds quince
- 2 1/2 cups prosecco
- 1 cup plus 3 tablespoons granulated sugar
- 1/2 vanilla bean, or seeds scraped from one pod
- 1 sprig rosemary
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