Recipe inspired by The Aristologist, Nigel Slater and Anabel Langbein.more
Adapted from bakingequalslove.com
cups chardonnay (or other fruity white wine)
cup white sugar
cup maple syrup
1. Preheat the oven to 150 C with the rack on a low shelf. Rub off all the furry bits of the skin of the quinces, then peel and quarter them (you can leave the cores in or take them out - leaving them in makes the syrup set to more of a jelly). Immediately rub them with the cut lemon to slow the browning. They will still go a bit brown but this will get covered up when cooked. Place cut side down in a large baking tray. 2. In a medium sauce pan, heat Chardonnay, cloves, cinnamon stick, star anise and sugar over medium-high heat. Bring to a boil and simmer until sugar has dissolved. Mix in maple syrup and squeeze juice of 1/2 lemon. Pour over the quince quarters. 3. Cover the baking dish with foil and bake at 150 C for 3 hours until the quinces have turned in a ruby red colour and are soft. Serve warm or cold with ice cream, use on tarts or cakes or in a crumble.