Slow-roasted quinces with ricotta and pistachios - with their intoxicating floral aroma, and soft, melt-in-your-mouth sweet flesh, these slow-roasted quinces, topped with honey ricotta, and pistachios are sure to become your favorite fall dessert recipe!
Bake in the oven for 2 - 2 1/2 hours, basting them with the liquid every 1/2 hour or so, and turning them over once or twice. They should become pinkish and very soft, and the syrup will thicken (see notes).
While the quinces are roasting, prepare the topping by mixing the ricotta cheese with the honey and a pinch of cinnamon, and keep in the fridge until ready to serve.
Depending on the size and hardness of the quinces, they may take longer, or shorter to bake. Small ones will become soft after about an hour, but DO NOT be tempted to remove them from the oven yet - wait till their color changes to an orange-pink, and the syrup thickens (one more hour at least).