Poached quince

Photographer: Kurt
serves 8

When Kurt turned up at the office the other week with an armload on quinces and started cooking those amazing lamb shanks I decided we absolutely had to do something sweet with them as well. I’m renovating our home at the moment and we’re expecting an addition to the family too. The result is that time is very precious and the best recipes are ones that I can make up ahead of time, maybe late at night and then bring out something delicious when we need it. This recipe is one of those. It was made up with day before, refrigerated overnight, and then thrown into oven in the evening so that we could have a well-deserved “something sweet” after getting another coat of paint up on the bedroom ceiling. It just requires some patience… to wash out your paint tray and rollers properly rather than just digging in. All the best – Simon


3-4 cups of sliced quince
1 cup water
1 cup sugar
2 cups red wine
1 vanilla pod
3 cloves
9 star anise


1. Peel, core, and slice the quince into large pieces.
2. Combine everything in a glass casserole dish. Split the vanilla pod and scrape the seeds into the liquid.
3. Cover and bake at 160deg for 2-3 hours or until quince has gone soft.