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Ingredients

750ml bottle dry red wine
1 cup honey
1 vanilla bean, split
1 cinnamon stick
1 strip lemon zest
3-4 cloves
4 medium quinces, peeled, hard core removed, quartered
250ml (1 cup) thickened cream
250ml (1 cup) creme fraiche

Method

Step 1 Place the wine, honey, vanilla bean, cinnamon stick, lemon zest and cloves in a large saucepan over medium heat and stir until the mixture comes to the boil.
Step 2 Place quinces in the liquid and reduce heat to low. If the liquid does not completely cover the fruit, add a little water. Cover the fruit with a piece of baking paper.
Step 3 Cook for about 1 1/2 hours or until there is little resistance when fruit is pierced with a skewer. Transfer the fruit to a bowl. Increase heat to medium and cook liquid until reduced to about 1 cup.
Step 4 Place quince and 2 tablespoons of the red wine syrup in a food processor or blender and pulse until smooth.
Step 5 Lightly whip the creams together in a bowl. Alternate layers of cream and puree in 8 serving dishes, then swirl together using a wooden skewer.
Step 6 Serve with biscotti, if desired.

Quince fool

How to make Quince fool

Ingredients

Method