This recipe is one i found many years ago in an old french cook book.  I love the array of humble ingredients which when combined with the fragrant baked quince make a spectacular dessert.

Serves 4

Ingredients

4 quince, cut in half lengthways, cores removed

⅔ cup sugar

100g butter

¼ cup cream

Method

Preheat the oven to 170C

Mix together ½ cup sugar, butter and 3 tablespoons of the cream to form a thick paste, set aside.

Prepare the quince by cutting them in half lengthwise (from top to bottom), remove the cores, so you have a good size cavity.

Place the quince in a buttered oven dish.

Fill the cavity of the quince with the buttery mixture and sprinkle over remaining sugar on top.

Bake the quince for 35 minutes covered, then remove the foil and continue to cook for up to 1 hour or until the quince are tender and golden.

Serve with any juices and remaining cream.