Rinse the turkey breasts and pat dry.

Season both sides of each breast with salt and freshly ground pepper. Let stand 10 minutes

Wash and pat dry the quince.

Peel, quarter and core the quince, then cut each section into small pieces.

Chop the red onion into small pieces

Heat the unsalted butter in a large skillet.

Add the turkey breasts to the pan and cook on both sides until brown. Remove from pan and transfer to a plate.

Cover the plate with aluminum foil and stow in a warm place.

Add the chopped red onion to the pan. Cook, stirring occasionally until the onions become transparent.

Add the quince pieces to the pan and stir to combine with onions and coat with the pan juices.

Sprinkle the powdered sugar over the onion and quince pieces and continue cooking until the mixture caramelizes.

Pour the turkey broth into the pan. Add the bay leaf and bring everything to a simmer.

Stir in the heavy cream and 2 tablespoons of freshly grated horseradish.

Stir in the creme fraiche.

When the creme fraiche has dissolved completely into the mixture, add the turkey breasts back to the pan and bring to a boil.

Lower the heat and let everything simmer for 15-20 minutes until the turkey breasts are completely cooked through.

Remove the bay leaf from the pan. Transfer the turkey breasts to a serving platter.

Pour the sauce over the top of the turkey breasts and spoon the cooked quince and onion onto the plate.

Garnish with the remaining tablespoon of freshly grated horseradish and the chopped chives and serve.