Photo: Jennifer Soo
- 2 fragrant quinces
- 1 cup dessert wine
- 1 cup caster sugar
- 1 piece lemon zest
- juice of 1/2 lemon
- 1 cinnamon stick
- 3 star anise
- 4 cloves
- 400g blue cheese
Peel, quarter and remove cores from quinces.
Place remaining ingredients (except cheese) and 4 cups water or enough to cover in a saucepan and bring to boil over medium heat.
Reduce heat to a gentle simmer and add quince.
Poach gently for 2 hours or until quince is tender.
Once cool, strain quince and serve with wedges of blue cheese.
Reserve syrup for quince pudding.
- Cuisine - Modern Australian
- Course - Dessert