Sweet roasted quince.

We've been tucking into quince cooked in honey and spices since the middle ages – try these, and it's easy to see why.
They're delicious served hot with good vanilla ice-cream.
Serves six.

18 cloves
3 quinces, unpeeled, halved and cored
Juice of ½ lemon
200ml port (or sweet red wine)
5 tbsp runny honey
3 cinnamon sticks
2 star anise (optional)

Heat the oven to 180C/350F/gas mark 4.
Press three cloves into the skin of each quince half, and place the fruit cut-side down in a roasting tin.
Whisk together 400ml water, the lemon juice, port and honey, and pour over the quinces.
Place the cinnamon sticks in the tray, along with the star anise, if using.

Bake for about an hour, until sticky and golden.
Now turn the quince right-side up and continue baking until very tender – about 15 minutes more.
Carefully remove the cloves from the skin.

Remove the pan from the oven and let the quince cool slightly.
If there is lots of liquid in the tin, strain it into a small pan and simmer to reduce to a thick syrup.
Put a quince half on each plate, spoon over some of the cooking juices (or syrup) and serve with ice-cream.

- Quince recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian