I was watching Martha Stewart this morning and she made a wonderful looking quince dessert. Looked like a pie-sized tart. She peeled and cut in half 10 quinces, then simmered them for about 8 minutes in boiling water, then set them aside to drain. She took about 3/4 cup sugar and maybe a little margarine (I blinked at some point, apparently, when she listed the ingredient) and carmelized the sugar in a big cast iron and porcelain casserole dish. Not to let it get too dark, but to have the nice brown runny sugar in the pan bottom. She then placed the quince halves on edge (domino style) all around the pan then set them similarly in the middle (concentric circles), completely filling it one layer deep. Then she took some fancy type of butter chunky pie crust (I would simply use pie crust) and rolled it out to a diameter a couple of inches beyond the top edges of the dish. The crust was placed on top and the extra was simply tucked under itself. She baked it at 375 for 35 to 45 minutes, and then while it was still quite warm she got a big flat serving thing with a bit of a lip and placed it over the top of the baking dish and turned it out so the crust was on the bottom and the carmelized quinces in all their glory were there. Looked gorgeous and not very hard to do!

SRS