Fall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.
Preheat oven to 375F. Line a baking pan with parchment paper, and smear with 1 tablespoon of the butter. Set aside.
Grease a small gratin dish.Set aside.
Wash the quinces, and gently remove any fuzz from their skins. Set them whole on the prepared baking sheet, flower side up. Place on a center shelf in the oven and roast for about 1 1/2 hours, or until the quinces are a deep mahogany color, and toothpick tender. Remove from the oven and raise the heat to 400F.
LIft the quinces off the baking sheet and cut each in half lengthwise. With a teaspoon, carefully scoop out the woody centers containing the seeds and discard.
Place the quinces cut side up in the prepared gratin dish - they should fit quite tightly. Cut the remaining butter into 8 pieces. Put a piece in the center of each quince. Cover each with 1 tablespoon of sugar. Bake for another 60 - 70 minutes or until the tops are nicely caramelized (See Ann's Tips). Serve warm with a dollop of creme fraiche or plain Greek yogurt.
Quinces often have a white fuzz on them. This is completely natural. Just wash the fruit and wipe the fuzz off before cooking.
if you like dessert extra sweet, and with a bit of crunch, at the end of the second cooking, add more sugar to the tops of each quince and broil them, taking care not to burn the sugar.
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