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See below ingredients and instructions of the recipe
2 lb Fresh quince (2 lb. 3 oz.) Juice from one lemon
4 c Water 1 Vanilla bean
3/4 c Sugar - split lengthwise
A classic Eastern-Europe Jewish dessert, usually eaten after a heavy
meal, such as Saturday's choulent.
Cube the quince (don't peel). Put all the ingredients in a large pan.
Bring to boil. Reduce heat to low, cover and cook 3 hours, until the
quince turns slightly red. Cool and refrigerate. Serve cold.
Recipe by Gabi Shahar.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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