• Rinse off the quince to get rid of the fuzz and cut in half, vertically. Score around the seeds with a sharp knife and using a melon baller scoop out the flesh. Keep the quince flesh aside for the quince sauce. You should leave about 1 cm flesh around the edge and bottom. If the quince is very irregular and doesn’t stand on its own, remove a thin sliver from the bottom. Brush with a bit of lemon juice to avoid browning.

The stuffing

• Finely chop the onions and sauté in medium heat for 5-6 minutes.
• Add the mince meat and stir for 3-4 minutes, then add your seasoning: cinnamon, nutmeg cloves, salt and pepper, toasted pine nuts and raisins.
• Finish off the sauce with sweet red wine, let it evaporate and switch off your hob. The stuffing should remain slightly moist.

Quince sauce

• Meanwhile you can prepare the quince sauce. In a small pot add the quince flesh with a cinnamon stick, the water, orange juice and sugar.
• Stir and cover the pot with a lid. Simmer for approximately 10 minutes, until the flesh has softened up. If you prefer a smooth result, remove the cinnamon stick and pass the quince through a food processor.

Baking the quince

• Preheat the oven at 190 ºC. Start filling the quince with the mince meat stuffing. Once all quince are in the baking tray, add a bit of water and the orange juice to prevent the fruit from drying out
• Cover the tray with foil and bake for 40-45 minutes. After half an hour, check if the fruit is soft by piercing with a fork. The foil should be removed for the last 10 minutes to let the stuffing and quince brown.