Stuffed sweet quinces

Ingredients for 6 servings:

• 4 quinces, large (400 g each)
• 1 apple, sour
• 1 pinch of clove(s), ground
• 100 g sugar
• 4 tbsp lemon juice
• 4 tbsp syrup (cherry syrup, alternatively grenadine)
• 100 g crème fraîche
• 25 g almond(s), chopped, white
• ½ tsp ground cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dessert to die for

From three quinces, trim the round blossom ends and stem ends to ensure the fruit rests firmly on a surface. Halve the fruit crosswise and scoop out the cores using a quince baller. Peel the quinces and place them in a baking dish with the hollowed-out side facing up. Preheat the oven to 200 degrees Celsius. Peel the fourth quince and the apple and grate them into a bowl using the coarse side of a grater. Season the flesh with 1 pinch of clove powder, sugar, lemon juice, and cherry syrup, and mix with 100 ml of water. Fill the hollowed-out quinces with the fruit mixture and pour in the juice. Cover the baking dish tightly with aluminum foil. Cook the quinces in the center of the oven for 30-40 minutes, let them cool slightly, then remove the foil. Carefully remove the quince halves from the dish, place them on dessert plates, and pour over some of the juice from the dish. Mix the remaining juice with crème fraîche and drizzle 1-2 teaspoons onto each quince half. Serve sprinkled with almonds and dusted with cinnamon.