Say “Quince” to an Uzbek lady, and you just might see her flush with delight. Though they aren’t eaten raw, baked quince are soft and tender, like a pear.  The taste is mild, something like an apple, but with traces of pear, too. Uzbekistan is the third greatest producer of quince, after Turkey and China. They include the fruit in plov, stir it into preserves, and they bake it up with honey, and sometimes even stuff it nuts… as we’re doing today. How to choose a quince: – look for white fuzzies on the stem end, which indicate freshness – a ripe quince is yellow, although slightly green fruit can be used for this recipe – it can be bumpy and odd-shaped, but there should be no scarring or other markings. Serves 4-6 Ingredients: 2-3 quince (or 3 large apples) 1/2 cup pistachios 1/2 cup walnuts, chopped (or substitute more pistachios) 1/2 tsp cinnamon honey, to taste (1-2 Tbsp per person) For the baking dish: 1 cup water 2-3 slices lemon Method: Let’s go to …