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November 17, 2009


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Dianne Jacob

Wow, Kathy, what an elegant dessert. So far people I've given quince to made jelly, membrillo and a crostata.

It drove me crazy to see a loaded tree down the lane with no plan for the fruit. It's not quite the thing you can give away to a soup kitchen.

Two asides: My Italian New York auntie's preceded a traditional American Thanksgiving meal with the same Italian feast. I don't know how we made it through, looking back. Also: that's a total babe photo.

Jozee Pizzurro

To quote the previous comment by Dianne, it is an elegant dessert. Looks tasty too. Beautiful picture.

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