Roast Quinces

Directions

1. 1
   Wash the quinces, rubbing their skins to remove the light down that sometimes covers them in patches.
2. 2
   Roast them whole, in an oven preheated to 375F, until they feel soft.
3. 3
   Depending on their size and ripeness, it can take from 1 hour up to 2 hours for the largest, so watch them carefully.
4. 4
   (The three I cooked, weighing 2 pounds, took 1 1/2 hours.)
5. 5
   When they are cool enough to handle, cut them in half through the core, and cut away the blackened ends and the cores with a pointed knife.
6. 6
   Place them, cut side up, on a baking sheet.
7. 7
   Put a sliver of butter on top of each half and sprinkle each with 1 tablespoon sugar.
8. 8
   Put them back in the oven for 1/2 to 1 hour, until they are very soft and have turned a rich burgundy color.
9. 9
   If you like, put them under the broiler for moments only, until the sugar just begins to caramelize.
10. 10
    It fills the kitchen with a sweet smell.
11. 11
    Serve hot with clotted cream or mascarpone.