Baked Quince with Nuts

We wash the quince in cold water, carefully cut off the tops, and gently remove the core with the seeds using a knife without damaging the skin.

Grind the nuts twice through a meat grinder and mix with milk to a sour cream consistency. Add a handful of raisins.

We stuff the quince with nut mixture and cover it with the cut tops.

Place the quince in a single layer in a pot and cover with water up to the cut level. Simmer on low heat for forty minutes to an hour, until the quince becomes soft. Transfer the cooked quince to a dish.

Mix the water in which the quince was stewed with the remaining nut filling, add a piece of butter, and pour the warm sauce over the fruits. This is a very simple and very delicious dessert. In Georgia, quince is often added to meat dishes — lamb or pork: it gives a very special flavor.