Instructions

1. Preheat oven to 325 degrees.
2. Wash the quinces. Rub off the light down that covers the skin in patches, if apparent.
3. Place them on an oiled, foil-lined baking sheet on center rack of oven. Bake 40-60 minutes. Cooking times vary depending on age and size of the quince. They are ready when just soft to the touch.
4. While quinces are baking, sauté onion in oil until softened, about 4 minutes. Stir in cinnamon and allspice, salt and pepper. Combine with raw lamb and 3 tablespoons pine nuts.
5. When quinces are cool enough to handle, cut them open lengthwise through the stem end. Remove the cores and membranes attached to the stem with a sharp knife and discard. Remove and discard all seeds. With a pointed spoon or melon baller, scoop out about one-third of the pulp and mix it into the meat mixture with the currants, if using. Mound and press 1/4 of this mixture into each quince half.
6. Increase oven temperature to 350 degrees. Return stuffed quince to the oven and bake for 30 minutes. Garnish with remaining tablespoon of pine nuts and mint, if using.