How to make
Wash the quinces well and brush the hairs from their skin with a hard and coarse cloth. Cut them in half lengthwise and remove the hard core and seeds with a knife. Sprinkle with lemon juice to prevent them from darkening.
Pour two fingers (no more! ) of water into a baking pan with a diameter of 9″ (22 cm) and dissolve half the sugar in it. Place the quince halves cut side up and sprinkle with the remaining sugar.
Cover with aluminum foil and bake at 390°F (200°C) in a preheated oven for 1 hour and 30 minutes, then remove and pour each one with a tablespoon of rum and a little more sugar if you like. Place it back into the oven for 40 minutes. Check them from time to time just in case. When they have become pleasantly reddish and soft, they are ready.
Remove the foil and bake, until the desired color is obtained and after removing them from the oven, leave them to cool.
You will notice, that the water in the baking pan, along with the juices, which the quinces released, has turned a gorgeous reddish color and has turned into jelly.
When serving, place the quinces in place and add a spoonful or two of sour cream to each one. Arrange pieces of manchego cheese next to them, its taste and the taste of quince are inseparable friends!
Decorate with the natural jelly formed during baking - you can cut shapes from it or just scoop it with a spoon.
My advice is to eat this dessert while the quinces are still very slightly warm and the manchego cheese has been kept at room temperature for at least 1 hour - that way it really releases its aroma.
Enjoy!
