Quince Anna This is made using the same concept as Potatoes Anna, a classic French dish of thinly sliced potatoes baked in a shallow dish or pie plate. Serve it as a simple dessert with low-fat or nonfat frozen vanilla yogurt or ice cream. Makes 4 to 6 Servings.
	Ingredients: 2 tablespoons each granulated and cane sugar 1/2 teaspoon each ground cinnamon and ground ginger 4 large or 6 small quinces, about 2 pounds 2 tablespoons chilled butter
	Instructions: 1. Mix sugar with spices in a small bowl. Set aside. Preheat to 350°F. 2. Halve, peel, and core quinces. Cut quinces into thin slices. 3. Cut half the butter into small pieces. Melt the other half in a 7-inch cast-iron skillet over low heat. While the skillet is still over the heat, arrange slices overlapping in 1 layer in concentric circles. Sprinkle with 1/4 of the sugar mixture and 1/4 of the remaining butter. Repeat process with circles going in the opposite direction. Add sugar mixture and butter and repeat, alternating the direction of the circles until all the quince is used up. Fill in the center with odd-shaped pieces. (Don't worry if it mounds in the center. It will collapse when it cooks. 4. Raise heat to medium and cook 5 minutes on the stove. Cover and put in the oven for 20 minutes or until very tender. Remove and invert onto a plate.

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