Slow-baked quinces with tamarind, mint and pomegranate

Preheat oven to 130C. Place water and sugar in pot and bring to the boil. Once boiled, stir well to ensure sugar has dissolved. Wash quinces well.

Peel and cut into quarters, removing the woody core from each piece. Put mandarin peel and quince cores in a piece of clean muslin and tie securely.

Place sugar solution in a baking dish along with quinces, tied muslin and vanilla pod. Place dish in oven and bake for four to five hours, until quinces are deep red and tender. Remove and cool. Roll pomegranate on the bench, pressing with your palm. This will release juice from the seeds. Once the pomegranate has softened, slice the thin skin from top to bottom and pull it back, over a bowl, to remove seeds and juice, removing any white pith. Add 10-12 tablespoons of cooled cooking liquid and mix in

tamarind and sliced mint leaves.

To serve, cut quinces into thin slices, spoon some sauce on top and add lime or lemon sorbet.