- 1 bottle white wine
- 100g sugar
- 1 cinnamon stick
- 1 star anise
- 1 bay leaf
- 2 quinces (about 700g)
1 Tip the wine into a deep saucepan and add the sugar and spices.
2 Peel the quinces and cut each one into 8 equal wedges. Remove the tough core and seeds with a simple v-shaped cut. Add the wedges straight into the pan and sit the skin peelings on top — they add to the flavour but also help to keep the fruit submerged in the liquid.
3 Bring to a simmer and poach gently for about 40 mins, or until tender to the tip of a knife. Allow to cool in the liquid.
4 Drain away and reserve the liquid. Discard the peelings and spices. Store the quinces covered in
Recipe by Riverford