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   Ingredients :
6 Granny Smith apples, peeled and cored and cut in 8 wedges
6 medium size quinces, peeled and cored and cut in 8 wedges
10 tablespoons unsalted butter
10 tablespoons sugar
2 tablespoons apple vinegar
Juice of 2 lemons
1 teaspoons, ground ginger


Place apples and quinces in separate bowls and sprinkle them with lemon juice.
Melt 5 tablespoons butter in a skillet over medium heat and add 5 tablespoons sugar. Let mixture caramelize and place quince wedges in skillet, previously dried with paper towels. Let quince wedges brown on one side without stirring and then turn to brown the other side. When fruit is soft and golden, add 1 tablespoon apple vinegar, thyme leaves and ground ginger.

Cook 2 or 3 minutes more and remove from heat. Keep warm.
Repeat the same procedure with the apple wedges. When both are ready, combine apple and quince wedges and heat at low temperature.
        8 servings
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