31 March 2013 Usually associated with Christmas, mincemeat can be a great addition to your Easter feast. Read this great text about it, and it’s medieval roots, and get down to business. Ingredients: 1 quantity of homemade mincemeat 4 large quince (or good baking apples) 2oz melted unsalted butter 2 tablespoons coarse brown sugar (optional) powdered sugar for dusting Recipe: Prepare mincemeat according to directions and store in a cool, dark place. Bring to room temperature. Pre-heat oven to 350F/175C Cut quince or apple in two pieces. The bottom should be about two-thirds of the fruit, with the top being the other third, where the stork is. With a paring knife core and empty most of quince or apple flesh, leaving half an inch (1cm) wall around the outside on both top and bottom pieces. Leave skin on. Fill cavity in bottom with mincemeat and pile high. Top with lid and brush fruit lightly all over with melted butter, and sprinkle with brown sugar (latter is optional). Place in oven and bake for 40-50 minutes until quince/apple is nicely browned and wilting but not collapsed. Allow to cool for 5 or 10 minutes before serving dusted with powdered sugar, and with your choice of seasonal sauce/whipped cream/ice cream.