Adapted from Arabesque by Claudia Roden

I readily confess that I neither chose nor made this recipe. That honor belongs to my friend Jane. I did, of course, provide the quinces.

2 large quinces
1 medium onion, chopped
3 tbsp vegetable oil (we used olive)
3 tbsp pine nuts
7 ounces lean ground lamb or beef
1 tsp ground cinnamon (freshly ground)
1/2 tsp ground allspice (freshly ground)
salt and black pepper

1. Preheat the oven to 350°.
2. Wash the quinces and rub off the down that covers their skin. Slice in half with a very sharp knife. Place on a foil-lined baking sheet and bake for approximately 2 hours, until soft.
3. For the stuffing, saute the onion in oil until soft. Add the pine nuts, sauteing until golden.
4. Put the ground meat in a bowl and add the ground cinnamon, ground allspice, salt, and pepper. 
5. Work into a smooth paste with your hands, then add the onions and pine nuts.
6. When the quinces are cool enough to handle, core them with a pointed knife and discard. Then scoop out about one third of the pulp, chop it, and add it to the meat mixture.
7. Divide the meat between the four quince halves and press it down.
8. Place the quince halves back on the foil lined baking sheet and return to the oven for about 30 minutes more.