780gm caster sugar
375ml Orange Muscat wine
820ml water
1/2 tbsp seeds from green cardamon pods
1 tbsp dried lavender tips
thinly peeled rind of 1 large orange
3 large quinces
Notes
Add as much quince to the syrup as possible, ensuring the slices remain covered by the liquid.
Preheat oven to 130°C.
Place sugar, wine and water in a saucepan stirring until dissolved.
Transfer to a clean roasting dish.
Add the cardamon seeds, dried lavender and orange peel.
Peel the quince (reserve cores and peelings).
Cut into quarters, remove cores, then cut in half and in half again (sixteenths), placing quince into the syrup as you go.
Cover with a cartouche using reserved quince peel and cores to weight down.
Place in oven and cook until quince are the desired tenderness and colour (3-5 hours for medium ruby colour).
Poached quince keeps refrigerated for about a month.