In late October, when the first quinces appear in the market, I like to prepare the simplest dessert one can make with them. I bake them and serve them with thick yogurt.
Place the halved quinces, cut side down, in an ovenproof glass or clay dish that is just large enough to contain them. Pierce each quince half with 2 or 3 cloves.
In a bowl, mix the wine, liqueur, sugar, and cinnamon. Stir and pour over the quinces.
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