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1
Wash the quinces and scrub to remove the light down that covers their skin in patches.
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2
Cut them in half through the core, but do not peel them.
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3
The fruit is extremely hard, so you will need a strong knife and a lot of strength.
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4
You do not need to core them, and the pips are important, as they produce a wonderful red jelly.
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5
Cook the quinces as soon as they are cut, as the flesh discolors quickly.
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6
Have ready a pan of boiling waterabout 34 cupswith the lemon juice and sugar.
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7
Put in the fruit, cut side down, and simmer until the fruit is tender and the syrup turns into a reddish jelly.
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8
The time varies greatly, from 20 to 60 minutes, for the fruit to be tender, and the syrup can take more than an hour to turn into a reddish jelly.
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9
You have to watch the fruit so that it does not fall apart.
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10
If it becomes tender too quickly, lift out, reduce the syrup by simmering, then return the fruit to the pan and cook until the syrup becomes reddish and thick.
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11
The thickened syrup has a hardening effect and prevents the fruit from falling apart.
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12
Arrange the quince halves, cut side up, on a serving dish, and pour the syrup on top.
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13
It will turn into a jelly when it cools.
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14
Serve chilled or at room temperature with dollops of kaymak, clotted cream, mascarpone, or whipped heavy cream.
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15
This roast caramelized quince is wonderful and easy.
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16
Bake the quinces whole, in a 375F oven, for about 1 1/22 hours (the time varies depending on their size and ripeness), or until they feel soft.
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17
Cut them in half through the core and put them, cut side up, in a shallow baking dish.
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18
Put a sliver of butter and sprinkle 2 tablespoons of sugar on top of each half.
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19
Put under the broiler for a few minutes, until the sugar has turned a dark brown and filled the kitchen with a sweet smell.
