Quince Soup makes a refreshing and unusual start to a meal. It may be made the day before, chilled and heated through just before serving. Alternatively, it is equally good served chilled.
1 lb. quinces, peeled, cored and quartered
1 pint dry red wine
4 oz. sugar
2 teaspoon grated nutmeg
2 fl. oz. single cream
Place the quinces in a large saucepan and add the wine, sugar and nutmeg. Set the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and simmer for 40 to 50 minutes or until the quinces are tender. Remove the pan from the heat.
With the back of a wooden spoon, rub the quince and wine mixture through a fine wire strainer into a medium-sized mixing bowl. Discard any pulp left in the strainer.
Rinse and dry the pan. Return the strained mixture to the pan and bring to the boil over moderate heat. Reduce the heat to low and simmer the soup for 5 minutes. Pour the soup into a warmed soup tureen and stir in the cream. Serve immediately.