Stuffed Quinces. Fifteenth century recipe.
(printout version recipe November/December 2006 (1 page A4))
© Christianne Muusers

List of ingredients:
4 quinces
70 g (2 1/2 ounces) marrow
60 g (1/2 cup) currants
Liquid:
white wine (500 to 750 ml/2 to 3 cups)
for every 250 ml (1 cup) wine 100 g (1/2 cup) suiker
And also:
4 slices of white bread without crust

Preparation in advance:
Soak the marrow bones for at least twelve hours in water with salt. Refresh the water several times. Rinse the bones. Boil the soaked marrow bones twelve minutes in beef broth or salted water. Let cool slightly, push or scoop out the marrow and chop immediately. Add the currants.
Peel the quinces and core them. Take care not to slice through the bottom, to prevent the marrow from leaking out. Stuff the quinces with marrow and currants.

Preparation:
Choose a cooking pan in which the quinces will fit snugly. Sprinkle 200 g sugar on the bottom of the pan. Put the quinces on the sugar, and pour wine in the pan, taking care not to pour wine into the stuffing. Start with 500 ml wine, add more until the level has reached to about a half inch/1.5 centimter below the top of the quinces. If you need more than 750 ml wine, add some extra sugar. Bring the wine to the boil, cover the pan with a lid, and let the quinces stew for one and a half to two hours. Take the pan off the fire one hour before serving, but leave the quinces in the wine. The quinces and the juice have now turned a beautiful colour.
Just before serving, toast four slices of white bread without crust.

To serve:
Not piping hot, but definitely warm. Marrow sets again when it cools.
Put a toasted slices of bread in each dish, arrange a quince on it, and pour some of the liquid over it.