This is more or less the way Ketty makes her quinces. She is a special cook and has a wonderful restaurant in Plaka, Athens, called Café Avissinia. You could serve these with pistachio or vanilla ice cream or a dollop of thick cream or crème fraiche.
Cut the quinces in half, leaving their skins on, and core them, making a nice nest where the core was. Put them in an ovenproof dish where they will fit compactly in a single layer. Spoon the raisins evenly into the nests and then drizzle the brandy over the top. Spoon the walnuts, cinnamon, brown sugar and butter into the nests. Pour
After about 2 hours the quinces should be really soft, but not collapsing, and beautifully golden with some thickened sauce. Serve warm, drizzled with some sauce.
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