Stuffed quinces

Ingredients for 6 servings:

• 3 quinces
• 4 apples
• 1 lemon(s)
• 200 g sugar
• 50 g walnuts
• 6 carnations
• 200 g sour cream

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 50 minutes; Total time approx. 7 hours 10 minutes

Braised quinces with grated apple

Rub the skin off the quinces, halve them crosswise, and remove the stones with a knife and teaspoon. Sprinkle each half with a teaspoon of sugar and refrigerate for at least six hours. This will ensure the quinces retain their beautiful yellow color. Squeeze the lemon, chop the walnuts, peel, and grate the apples. Boil a light syrup by combining 200 ml of water with 100 g of sugar, the lemon juice, and the cloves. Mix the grated apple with the chopped walnuts, adding more sugar to taste if desired. Spoon the apple mixture into the quince cavities. Place in a large dish, pour over the sugar syrup, and bake in a preheated oven at 190°C for 50 minutes. To serve, spread a thick strip of sour cream on each quince half.