Compote of fresh frozen quince and prunes

120 g quince

60 g prunes

90 g sugar

15 g wine

3 g citric acid

Prune to sort, wash with warm water, then pour hot water, add sugar, heat to boiling and cool. Quince pre-thaw and cut into slices. Prepared fruit to put in a La carte dishes. The broth obtained after cooking prunes, prepare the syrup, add the wine, citric acid, allow to cool and pour over fruit.