Use the quince flesh obtained from carved quince, I got approximately 300gr
70 mlorange juice
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.
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.
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.