I got word that Nicholas died sometime this month.

Inevitable I suppose but sad all the same. I enjoyed hearing
stories about him.

There came an e-mail from Scott Wheeler, Nicholas's
successor as the chair of one of the committees we
served on together, which detailed the terms of the
fairly sizable bequest he made to fund our efforts,
and the terms that our board of directors put on
our use of it (pretty arrogant, no? on the part of
the directors). Strangely, I've heard nothing from
the family, and there's been nothing in the papers,
not even a death notice. Pretty strange; I presume
he's actually gone, otherwise why would the will
have been read, but the relative silence is puzzling.

This is the last recipe I have to offer from
my friend Beth, one of Nicholas's ex-squeezes,
who herself died and in a quicker
and more untimely way a year ago.

Quince cranberry compote
categories: relish, chutney
yield: 3 1/2 c

3 c water
3/4 c sugar
3 lg quinces, peeled, cored, cut in thin slices
- and cut again across in half
1 c dried cranberries
3 (3 in) strips orange zest
1 orange, juice of
1 lemon, juice of
1/2 stick cinnamon
6 cloves
2 ts whole brown mustard seed

Put the water and sugar in a medium-size pot. Bring to a
boil; cover and boil gently without stirring until the
sugar is dissolved, about 5 min. Add the quince slices,
cranberries and all the spices. The syrup should just cover
the solids. Cover and simmer over low heat, stirring
occasionally, until the quince flesh becomes tender and
pink in color, about 1 hr.

With a slotted spoon, remove the solids to a bowl; when
cool, discard the orange zest and cinnamon stick, and the
cloves if you can find them. Boil the syrup left in the pot
until thick. Cool the syrup and pour it over the quinces
and cranberries. Cover and chill; it will keep for a week
or more.

Serve at room temperature.

Recipe by Elizabeth Gawthrop Riely
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