Quince-persimmon-ginger sauce

As it turns out, no one was remotely underestimating the toughness of quinces when they said they were rock hard and you really had to work on and cook them. It was a fair workout to get them cubed. Anyway, once peeling and cubing them (got about 2 c), I tossed them in a saucepan with some water (1/2 c) and sugar (1/3 c) and got them cooking over medium-high heat. Once that was going, I added 1/4 c crystallized ginger, four large rounds of fresh ginger, and just under 2 cups of peeled and cubed persimmon. I boiled this all together until the quince finally softened enough so that I could mash it a bit. The mixture was good but sweet so I added a couple grinds of white pepper. The result is actually a lovely sauce/jam that I could see being great on cream cheese and bagels, crackers and a sharp cheese, or even a glaze for pork or chicken. I'll keep you posted but am pleasantly surprised by this creation. It's pretty, too.