👨‍🍳 조리법

1. 1

   Preheat oven to 175°C (350°F). Prepare a casserole dish with a lid or cover it with foil.

2. 2

   In a medium bowl, combine the chopped walnuts, honey, cinnamon, ground cloves, and 1 tablespoon of lemon juice. Mix well.

3. 3

   Halve the quinces lengthwise. Remove the core and discard. Hollow out each half to create a cavity of about 2-3 inches deep. As you work, dip the quince halves in a bowl of water with the remaining lemon juice to prevent browning.

4. 4

   Reserve the scraped-out quince flesh from two of the halves, chop it finely, and add it to the walnut-honey mixture. Stir to combine.

5. 5

   Spoon the filling generously into the hollowed-out quince halves.

6. 6

   Place the stuffed quince halves into the prepared casserole dish. Pour the water into the dish and add the sliced lemon.

7. 7

   Cover the dish tightly and bake for 1 to 1.5 hours, or until the quinces are tender when pierced with a knife. The cooking time will vary depending on the size and ripeness of the quinces.

8. 8

   Serve warm, drizzled with extra honey if desired.