I am making the Tunisian Lamb Stew chow recipe:
and have converted the dish to a slow cooker at low. The original recipe calls for adding the Quince for the last hour of cooking. I was wondering when the best time to add the Quince so that it does not overcook.
I should add that I am preparing the Stew the day before I plan to serve it as the flavors do get better the next day. I've considered adding the Quince during the re-heat process on day #2 (alotting 1 -2 hours at low) but I am under the impression that the fruit adds to and absorbs the flavors from the sauce........ which might get lost if I only add it at the very end?