For the stuffed quinces, clean the quinces, cut them in half and rub the cut surfaces with the lemon. Remove the core and put the quince halves aside.
Fry the bacon cubes in a frying pan, sauté the finely chopped onion in the fat until translucent, season with pepper and cinnamon and put the mixture into a bowl.
Rub out the frying pan. Caramelize butter and sugar in it and glaze the chestnuts in the caramel.
Mix the caramelized chestnuts with the cream cheese to a coarse mixture, mix with the onion-bacon mixture and spread on the half quinces.
Place the quince halves close together in a baking dish, add water, sugar and butter and steam at 200 °C in a preheated oven.
After about 30 minutes, pour the juice over the quinces and put them in the oven for another 10 minutes.
The stuffed quinces should not be burst or overcooked at the end and must be served hot.
The video for the recipe is here.
Preparation Tip:
Enjoy the stuffed quinces as a side dish with game dishes or as a warm appetizer.
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