This delicious, simple recipe dates back to the 18th Century, when quince was a popular fruit in England and Europe. Quince store well over winter, when placed on a dry shelf. They soften over time, and their perfume is quite wonderful. Most quince varieties available now must be cooked in some way before eating.
Wash quince and rub the skins well to remove the downy coating. Remove the core from each and cut the quinces in half. Place in a baking dish to fit snuggly, flesh side up. Cover each quince half generously with butter. Sprinkle with sugar. Fill baking dish with the tea or water.
Bake in a 350 degree oven for 45 minutes to 1 hour, until quinces are a golden color and soft.
The quince will become soft and turn a lovely pinkish colour when baked. The rosehip tea does not have to be strong, one teabag would be plenty to flavour all three cups of water.