Quince Conserve

1 kg peeled and cored quince

600-800 g sugar

1 cup water

1 lemon

1 vanilla bean

100 g roasted and skinned walnuts (or whatever nuts you prefer)
 

Slice the quince. Bring water with sugar to the boil in a large saucepan, stirring frequently, add the quince and boil on low heat for 5 mins. Remove from the heat and leave standing for 12 hours. Then again bring it to the boil, cook for 5 mins on low heat and leave for 12 hours. Zest and slice the lemon. Bring the conserve to the boil, add the lemon (zest and slices), nuts and vanilla, cook for 10 mins. Pour while hot into warm sterilised jars and seal.
 

Baked Pumpkin with Rice and Fruits Stuffing

1 pumpkin (about 1 kg)

1/3 cup half-cooked rice

1/2 chopped quince

50g chopped dried apricots

50g chopped prunes

50g raisins

1 chopped apple

50g chopped walnuts

30g shelled pumpkin seeds

¼ tsp cardamon

¼ tsp cinnamon

 
  Wash the pumpkin, cut the top off and reserve. Scoop out the inside seeds and some of the pumpkin flesh, leaving a 1-inch thick shell.
  Chop the pumpkin flesh, combine it with rice, fruits and spices in a large bowl and mix well. Fill the pumpkin and place on baking sheet. Preheat oven to 180 C. Place top back on pumpkin and bake about 1,5 hours until the pumpkin is soft. You can cover the top with a foil or a wet paper if it's burning.