Yikes! Five hours. Once they’re in, there’s nothing more to do except check on them once or twice, and that at the five hour mark. You could possibly do this in a slow cooker, but I don’t own one, so I can’t tell you how long to slow cook this. This is an extremely flavorful dish, perfect with vanilla ice cream…
1 c sugar
1 c water
2 T lemon juice
3 medium quinces
1 large apple
1. Preheat the oven to 250°F. Combine sugar, water, cloves and lemon juice in a saucepan. Heat, stirring, just until sugar is dissolved–it shouldn’t have to come to the boil.
2. Peel and halve quinces, or vice-versa. Using a paring knife and a melon baller or study teaspoon, remove cores and seeds. Reserve peels and cores. Put the quince halves, cut side down, in a suitable baking dish–one where the halves fit comfortably. Strew the peels and cores around the quince. Pour the sugar mixture over the quince.
3. Peel the apple, if you like. Coarsely grate it. Strew the grated apple over the quince halves. This is to prevent the quince from drying out and will also add some extra flavor to the dish.
4. Cover and bake for 5 hours. Pierce a quince half to check for tenderness. If you’d like them to be softer, then recover and bake for up to 2 more hours. Remove quince to a serving dish. Strain leftover juices and pour over fruit. Serve, as is, or with vanilla ice cream, or vanilla frozen yogurt, or crème fraîche, or cream…