Instructions

1. Cut a 1-inch slice off the top of each quince and set aside. Core the quince and remove all the seeds, carving out a hollow about 1¼ inches in diameter in each one.
2. In a food processor grind the walnuts finely with the sugar. They should be fairly finely ground, but avoid making a paste. Don’t worry if a few small pieces of walnut remain—they’ll add some nice texture.
3. Transfer the nut mixture to a bowl and stir in the heavy cream and currants. You’ll have about 2 cups of this mixture. Fill the hollows of each quince with about 1 tablespoon of the filling, reserving the rest.
4. Replace the lids on the quince and place the fruits in a 4-quart, wide-bottomed saucepan just large enough to hold them in a single layer. Add enough water to come just below the lid lines. Cover the pan and bring the water to a boil, then reduce the heat and simmer the quince for 45 to 50 minutes, until they are soft.
5. With a slotted spoon carefully lift the quince from the pan and set in a wide, shallow serving bowl. Measure out ½ cup of the quince water and whisk it into the reserved nut mixture, along with the butter. Pour the sauce around the quince and serve warm.