Rub the fur off the quince, cut in half crosswise and remove the seeds with a knife and teaspoon. Sprinkle each half with a teaspoon of sugar and refrigerate for at least six hours. This is to ensure that the quince has a beautiful yellow color.
Squeeze the lemon, chop the walnuts, peel and grate the apples.
Boil a light syrup from 200 ml of water with 100 g of sugar, the lemon juice and the cloves.
Mix the grated apple with the chopped walnuts and add sugar if necessary. Pour the apple mixture into the quince hollows. Put in a large dish, pour the sugar syrup over them and let simmer in the preheated oven for 50 minutes at 190 degrees.
To serve, apply a thick strip of sour cream to each half of the quince.
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