SERVES 6
3 medium quinces
2 cups granulated sugar
6 tablespoons unsalted
pistachios (shelled)
1 oz (50 gr) clotted cream
(optional)
1 cup water
3 cloves

1 Cut the quinces in half and remove any seeds. (Do not throw the seeds away.)
2 Place quinces in a pan, cover with sugar, quince seeds and cloves. Allow to rest
in the refrigerator overnight.
3 The next day, add water and cook over low heat until the quinces soften.
Carefully remove the quinces and place them on an oven sheet. Bake in a 350°F
(180°C) preheated oven for 10 minutes. Take to a serving plate.
4 Continue cooking the quince syrup until it thickens. Remove the cloves and
quince seeds. Pour the syrup over the quinces.
5 Add one tablespoon of the quince syrup to the pistachios and stir. Distribute
the pistachios inside the quinces.
6 Serve with clotted cream if desired.