I have an infatuation with quince’s hints of jasmine, guava and vanilla, which leave a lingering perfume on your fingers: aromas that intensify as the fruit cooks. You can use minced/ground beef or lamb to make the stuffing if you prefer.
juice and zest of 1lemon, reserving the squeezed lemon shells
Pour plenty of water into a large mixing bowl and add the lemon juice and the squeezed lemon shells. Slice off and reserve the tops of the quinces, then scoop out and reserve the seeds and some pulp, leaving 1cm/½