This dessert is easy to do. The only chore to to plan long-enough in advance for them to cook....5-7 hours in a lowwwww oven.
Paula Wolfert's Slow-Baked Quinces
(adapted from The Slow Mediterranean Kitchen)
2 medium quince
⅔ c superfine (baker's) sugar
⅔ c water
1½ T lemon juice
Preheat oven to 250˚
Peel and halve the quince. Using a melon baller and a paring knife, carefully core the quince halves. Quinces are very hard so you must be verrry careful while peeling and coring. Reserve all the peel and trimmings. Combine the sugar, water, clove and lemon juice in a shallow baking dish, (preferably with a lid). Stir with a whisk to dissolve the sugar. Add the reserved trimmings and the quince halves, cut side down. Peel the apple. Using the largest wholes on a box grater, coarsely grate the apple over the quince halves. The shredded apple will keep the quinces from drying out during the cooking process.
Cover and bake for 5 to 7 hours until the fruit softens and turns pink or, if you're lucky like I was, crimson.
This blog said that the quinces don't always turn red.
Spoon the juices over the quinces and serve with clotted cream and toasted almonds per her rec. or with vanilla ice cream.
You can also use the quince juices to mix with sparkling water or sparkling wine (prosecco or champers).