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1
Plump the raisins in the cognac for at least 2 hours or up to overnight.
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2
Drain them, reserving the liquid, then chop.
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3
Preheat oven to 325 degrees.
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4
Scrub the quinces to remove the fuzz, but do not peel.
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5
If using small quinces, cut in half crosswise, and carefully cut out the core from each half (the cut surfaces will brown a bit; dont worry).
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6
For large quinces, cut each fruit into several wedges and scoop out the core from each wedge.
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7
Trim rounded ends of quince halves so they stand level, and place cut side up in a shallow 3-quart baking dish.
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8
Fill the cavity in each half or wedge with 1 clove, 1 teaspoon honey, 1 generous teaspoon chopped raisins, and a few walnut pieces.
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9
Pour 1 to 2 teaspoons of the reserved cognac into each quince, and pour the remaining cognac into the baking dish.
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10
Add the water to the dish and seal tightly with aluminum foil.
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11
Bake the quinces until tender, 30 to 35 minutes.
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12
They will still be pale yellow at this point.
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13
Baste with the pan juices and add a little water if the pan seems dry.
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14
Reseal and continue baking, basting occasionally and adding water as necessary, until the quinces have turned a deep rosy gold and are very tender and the syrup is thick, about 1 1/2 hours more.
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15
Serve warm with a drizzle of the pan syrup and a wedge of cheese.
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16
This dish may be made up to 6 hours ahead, held at room temperature, and then reheated, covered, in a 300-degree oven for about 10 minutes.
