Two quince served 1.jpg

Ingredients :

2 large ripe quinces, peeled, cored and quartered

250ml sweet white wine

500ml warm water

40g granulated sugar

5 whole cardamom pods

1 tbsp pomegranate molasses.

Method :

Having peeled, cored and quartered the quinces, make sure to place them into acidulated water as you go, so as to prevent them from discolouring.

Mix all the remaining ingredients together in the pressure cooker, ensuring that the sugar has all dissolved.

Add the quince and place the lid onto the pressure cooker.

Bring up to pressure, then reduce the heat to just enough to keep the pressure constant.

Cook for some 20 minutes for ripe fruit, slightly longer for fruit that is not so ripe.

De-pressurise the cooker gently and remove the lid.

Test the fruit, which should be soft but still holding together.

Remove the fruit using a slotted spoon and place into a bowl.  Remove the cardamom pods and include them in the bowl with the fruit.

Bring the cooking liquor up to a lively boil and cook until it is reduced by at least half and becomes syrupy.  Taste the liquor before you begin to reduce it, then as it reduces, so that you will be able to choose when to stop the reduction.

Pour the syrup over the fruit and spice and leave to cool.  The cardamom will continue to infuse the syrup with flavour, so it is up to you when you decide to remove the pods.

Serve at room temperature, with cream or Greek yoghurt.

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