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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 1/3 cup raisins
- 1/3 cup cognac
- 2 pounds quinces, preferably 4 or 5 small
- 8 to 10 whole cloves
- 8 to 10 teaspoons honey
- 1/3 cup finely chopped walnuts
- 2 tablespoons water
- 1/2 pound aged sheeps milk cheese such as Rinconada Dairy pozo tomme or Manchego, cut into wedges
Method
- Plump the raisins in the cognac for at least 2 hours or up to overnight.
- Drain them, reserving the liquid, then chop.
- Preheat oven to 325 degrees.
- Scrub the quinces to remove the fuzz, but do not peel.
- 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).
- For large quinces, cut each fruit into several wedges and scoop out the core from each wedge.
- Trim rounded ends of quince halves so they stand level, and place cut side up in a shallow 3-quart baking dish.
- Fill the cavity in each half or wedge with 1 clove, 1 teaspoon honey, 1 generous teaspoon chopped raisins, and a few walnut pieces.
- Pour 1 to 2 teaspoons of the reserved cognac into each quince, and pour the remaining cognac into the baking dish.
- Add the water to the dish and seal tightly with aluminum foil.
- Bake the quinces until tender, 30 to 35 minutes.
- They will still be pale yellow at this point.
- Baste with the pan juices and add a little water if the pan seems dry.
- 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.
- Serve warm with a drizzle of the pan syrup and a wedge of cheese.
- 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.
