This recipe is also delicious served with finely sliced and toasted fruit loaf.
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.
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