Slow-baked quinces

Method

Cut each quince into 8 wedges, top to bottom, leaving skin, seeds and core intact.

Place in a baking dish that fits pieces snugly.

Whisk wine, sugar and lemon juice together then pour into dish, covering quinces.

Add water or more wine if required.

Scatter spices in the wine and cover loosely with foil, poking some holes in it with a skewer to let steam out.

Place dish in a preheated 100C oven for 8 hours.

Remove from oven and cool, then they can be peeled and cored easily.

Great for breakfast, with cream or ice-cream, and as an accompaniment to pork or other rich meats.