- 2 tbsp Daylesford mulling spices, tied tightly in a muslin cloth
- 125g caster sugar
- pared zest of 1 orange
- 1 bottle of red wine
- 3 quince
- 75g dark brown sugar
- 100g skinned hazelnuts, toasted
- sea salt
- crème fraîche or double cream, to serve
- Combine the mulling spices, caster sugar, orange zest and red wine in a medium saucepan and simmer over a gentle heat until the sugar has just dissolved. Meanwhile, prepare the quince
by peeling, cutting them in half lengthways and removing the cores.
- Arrange neatly in the pan until almost entirely submerged in the wine. Place the lid on the pan and simmer gently for 30-40 minutes until tender, turning every now and
then as they cook.
- Once the quince are ready, remove from the pan with a slotted spoon and set aside. You should now have around 600ml of the poaching liquid left. Return to the heat and reduce until a thick syrup begins to form.
- Meanwhile, melt the brown sugar in a separate pan, stirring all the time so that it does not catch and burn, until viscous enough to coat the nuts. Add the toasted hazelnuts and a pinch of sea salt and stir until they are evenly coated. Pour the sugar and nuts on to a piece of baking parchment and allow to cool before chopping into a rough praline.
- Serve the quince either warm or cold with a generous drizzle of the mulled wine syrup over the top. Scatter the hazelnut praline over each quince and serve with thick crème fraîche or double cream.
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