Ingredients:
12-14 large quinces, peeled, cored and quartered
3 cups of sugar
1 Greek coffee cup ofMetaxa brandy
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
Method:
1. Pre-heated 375F
2.Using a vegetable peeler, remove the skins of your quinces, cut into quarters and remove the core and place in a large bowl of acidulated water.
3. Bakes uncovered 2 hour until golden-brown, tossing the quinces in the liquid once or twice during baking. The quince should be fork-tender, if not, then bake longer.
4. Serve warm with a big scoop of French Vanilla ice cream or strained Greek yogurt, with a topping of 2-3 wedges of quince and spoon over some of the syrup.
