Instructions: Add star anise, bay leaves, peppercorns, thyme and lemon juice to water in saucepan. Bring to a low simmer, poach quince till tender and remove. When just cool enough to handle, cut quince into 1/2 inch pieces. In small saute pan, brown butter, add quince. Toss till coated with butter. Add rosemary and pomegranate seeds, toss and serve. Delicious with roasted or grilled fowl, game or pork.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.