|Granulated sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Quince||48 Ounce, peeled (6 Pieces, 8 Ounce Each)|
|Apple cider||1⁄2 Cup (8 tbs)|
|Butter||2 Tablespoon, cut into small pieces|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Tablespoon|
Preheat oven to 400°.
Combine granulated sugar, brown sugar, and salt in a medium bowl, stirring well with a whisk.
Place juice in another bowl.
Working with 1 quince at a time, dip the quince in lemon juice, turning to coat; dredge quince in sugar mixture, turning to coat.
Place quince, stem side up, in an 8-inch square baking dish.
Repeat procedure with remaining quinces, juice, and sugar mixture.
Sprinkle quinces evenly with remaining sugar mixture .
Pour cider in bottom of dish; place 1 teaspoon butter on top of each quince.
Bake at 400 for 1 hour and 30 minutes or until quinces are golden brown and liquid is thick, basting every 30 minutes.
Place 1 quince on each of 6 plates; drizzle quinces evenly with remaining syrup in pan.
Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form.
Add powdered sugar, 1 tablespoon at a time; continue beating until stiff peaks form.
Serve quinces warm with whipped cream.
Garnish with freshly grated nutmeg, if desired.