Total time: 1 hour, 40 minutes
Note: Adapted from Eric Greenspan. Duck fat is available at Bristol Farms and Whole Foods markets, Surfas in Culver City and Monsieur Marcel at the Original Farmer's Market in Los Angeles, and can be special ordered from Gelson's markets. Schmaltz (rendered chicken fat) is available at Gelson's markets and at Puritan Poultry at the Original Farmers Market.
2 ripe quince
1/4 cup plus 2 tablespoons honey
1/2 cup cider vinegar
1 pound baby Brussels sprouts, trimmed
1/4 cup plus 2 tablespoons duck fat or schmaltz
1 onion, sliced thin
1. Heat the oven to 375 degrees. Wrap the quince in foil and roast until tender, about 1 1/2 hours. Peel and core the fruit. While the quince is roasting, combine the honey and vinegar in a medium saucepan and cook over medium heat, stirring occasionally, until reduced by two-thirds, 15 to 20 minutes.
2. Add the quince and the honey-vinegar reduction to a blender or food processor and purée until smooth.
3. In a large sauce pot, bring salted water to a boil and add the Brussels sprouts. Cook until tender, about 5 to 8 minutes.
4. In a medium skillet, heat the duck fat or schmaltz over medium-low heat and cook the onions until soft and translucent, about 12 minutes. Remove from heat. Add the Brussels sprouts to the onions and enough quince purée to coat, tossing to combine (you may not use all of the quince purée). Season with one-half teaspoon salt, or to taste. Serve immediately.
Each serving: 409 calories; 4 grams protein; 61 grams carbohydrates; 6 grams fiber; 20 grams fat; 7 grams saturated fat; 19 mg. cholesterol; 325 mg. sodium.Copyright © 2014, Los Angeles Times