Ingredients

Four medium-sized quinces; 1 cup of granulated sugar; 4 cups of water; 1 cinnamon stick; 1/2 lemon (juiced); For the filling:1 cup of crushed walnuts, hazelnuts and pistachio mixture, 1/4 cup of sugar and 1/2 tsp of cinnamon.

Preparation and Cooking

• Wash the quinces thoroughly and cut them in half lengthwise and remove the seeds and a bit of the flesh to create a cavity for the filling. Keep the flesh removed for use in sauce.
• In a pot, add the sugar, water, cinnamon stick, and lemon juice and stir until the sugar is dissolved, and place the quince halves and the flesh into the pot and simmer for 10 min.
• Once the simmering is done, remove them with a slotted spoon and let them cool slightly while keeping the cooking liquid.
• Combine the crushed walnuts, hazelnuts and pistachio, sugar, and cinnamon in a bowl.
• In a baking dish, fill each quince half with the nut mixture. Pour the cooking liquid over the quinces, which will make them stay moist while baking and create a delicious syrup.
• Bake the quinces for about 20-30 min at 150-190^oC until the tops are caramelized.
• Allow them to cool slightly before serving. You can serve them with a bit of the syrup from the baking dish and a dollop of Turkish Ice cream.

Hints and Comments

• Stuffed quince is a popular dish in several cultures and it can be prepared sweet or savory, depending on the cuisine.