Roast Quinces

• 3 large or 6 small quinces (weighing about 3 pounds)
• 1/3 stick (2 1/2 tablespoons) unsalted butter
• 6 tablespoons sugar
• To serve: 2/3 cup clotted cream or mascarpone

1. Wash the quinces, rubbing their skins to remove the light down that sometimes covers them in patches.
2. Roast them whole, in an oven preheated to 375F, until they feel soft.
3. Depending on their size and ripeness, it can take from 1 hour up to 2 hours for the largest, so watch them carefully.
4. (The three I cooked, weighing 2 pounds, took 1 1/2 hours.)
5. When they are cool enough to handle, cut them in half through the core, and cut away the blackened ends and the cores with a pointed knife.
6. Place them, cut side up, on a baking sheet.
7. Put a sliver of butter on top of each half and sprinkle each with 1 tablespoon sugar.
8. Put them back in the oven for 1/2 to 1 hour, until they are very soft and have turned a rich burgundy color.
9. If you like, put them under the broiler for moments only, until the sugar just begins to caramelize.
10. It fills the kitchen with a sweet smell.
11. Serve hot with clotted cream or mascarpone.

butter, sugar, clotted cream

Taken from www.epicurious.com/recipes/food/views/roast-quinces-373071 (may not work)