Roast Quinces

1. 1

   Wash the quinces, rubbing their skins to remove the light down that sometimes covers them in patches.

2. 2

   Roast them whole, in an oven preheated to 375F, until they feel soft.

3. 3

   Depending on their size and ripeness, it can take from 1 hour up to 2 hours for the largest, so watch them carefully.

4. 4

   (The three I cooked, weighing 2 pounds, took 1 1/2 hours.)

5. 5

   When they are cool enough to handle, cut them in half through the core, and cut away the blackened ends and the cores with a pointed knife.

6. 6

   Place them, cut side up, on a baking sheet.

7. 7

   Put a sliver of butter on top of each half and sprinkle each with 1 tablespoon sugar.

8. 8

   Put them back in the oven for 1/2 to 1 hour, until they are very soft and have turned a rich burgundy color.

9. 9

   If you like, put them under the broiler for moments only, until the sugar just begins to caramelize.

10. 10

    It fills the kitchen with a sweet smell.

11. 11

    Serve hot with clotted cream or mascarpone.

No additional tips available.