Quinces poached in Shiraz
Quarter 2 large quinces, remove cores and peel.
Place in a saucepan with 2 cups Dos Rios Shiraz, 2 cups water, 1/2 cup raw sugar, about 8 black pepper corns, 2 star anise, a cinnamon quill and two strips of orange rind taken off an orange with a vegetable peeler to ensure no pith is included.
Bring to the boil and then turn down heat so that it barely simmers and cook covered for about 30-40 minutes, until quinces are tender.
Use a slotted spoon to carefully remove quince pieces, then boil the syrup until reduced to a little over a cup.
Cool syrup, strain and pour over quinces and refrigerate.
Ideal after a hearty main course such as lamb shanks when the quince may be served with a wedge of Camembert and you may continue to enjoy Dos Rios Shiraz through desert. Alternatively accompany with Mascapone or Creme Fraiche