Braise the meat. Wash and core the quinces, do not peel. Cut in medium slices and soak in water until ready to cook. Add all the ingredients to meat, cover and cook until the quinces are tender and pink. Serves 4-6.
Apricot Stew: 2 Cups of Apricots or Prunes. Wash them well. Same direction as quince stew. For Prunes add 1 tablespoon pine nuts.