I love these roast quinces even more than the famous quinces in syrup that I have written about in other books, because here the fruits keep their natural and unique taste and perfume. Quinces can be small like an apple, and they can be huge and weigh up to 1 pound each. You need about 1/2 pound per person so a large one is enough for two. Cooking times vary depending on their size and degree of ripeness. Quinces are available in farmers' markets and in Middle Eastern stores. Kaymak (see page 218) is the cream served with it in Turkey, but clotted cream or mascarpone will do very well.
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
Steps:
Wash the quinces, rubbing their skins to remove the light down that sometimes covers them in patches. Roast them whole, in an oven preheated to 375°F, until they feel soft. Depending on their size and ripeness, it can take from 1 hour up to 2 hours for the largest, so watch them carefully. (The three I cooked, weighing 2 pounds, took 1 1/2 hours.)
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. Place them, cut side up, on a baking sheet. Put a sliver of butter on top of each half and sprinkle each with 1 tablespoon sugar.
Put them back in the oven for 1/2 to 1 hour, until they are very soft and have turned a rich burgundy color. If you like, put them under the broiler for moments only, until the sugar just begins to caramelize. It fills the kitchen with a sweet smell.
Serve hot with clotted cream or mascarpone.
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