Meat or poultry cooked with quinces is enjoyed by many Sephardic communities throughout the world. This sweet, savoury and aromatic dish is delightful to enjoy in the autumn, when quinces are in season.
Have ready a bowl of water acidulated with the lemon juice. Using a sharp cook’s knife, quarter each quince vertically. Core and peel the pieces and drop them into the acidulated water to prevent them from discolouring.