Serves 6


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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