Drunken quinces

RECIPE BY WINNIE JONES FROM MOUNT BELLEVUE WELSH CATTLE STUD, MYRRHEE

SERVES 8

6 quinces

345 g (12 oz/1½ cups) caster (superfine) sugar, to taste

8 cloves

2 vanilla beans, split and scraped or 2 teaspoons natural vanilla extract

750 ml (26 fl oz) bottle red wine

thick cream, to serve

mint sprigs, to garnish

Peel, quarter and core the quinces. Place the fruit in a saucepan and sprinkle it with the sugar, cloves and vanilla. Pour in the red wine, cover with a lid, bring to the boil and turn down to a simmer. After 30 minutes, test the fruit — if it is just firm to the touch, remove the quinces from the pan, reserving the juice. If the fruit is not ready, keep testing every 5 minutes or so — this could take up to 1 hour for large fruit.

Turn up the heat, and reduce the pan juices for 15–20 minutes until they thicken to a delicious purple syrup. Add more sugar if required. Pour the liquid over the quinces.

Place 3 quince quarters in each serving dish with a good dollop of cream and garnish with a sprig of mint.