INGREDIENTS

• 1 kg quince
• 600 ml red wine
• 400 ml water
• 2 oranges
• 400 g brown sugar
• 6 black peppercorns
• 2 bay leaves

METHOD

• Wash the quince very well.
• Cut  around the core of the quince and into wedges. Set aside.
• Zest, and juice the oranges.
• Mix the water, red wine, sugar, orange juice and spice together - allow to boil into a thick syrup.
• Add the quince wedges and simmer until soft.
• Bottle and keep the quince covered until ready to use.

USES

• Roast or use as poached quince for salads, venison, pork or cheese.
• Keep the liquid to make a quince dressing with olive oil and brown sugar.