Spice by Christine Manfield is quite a beautiful book. There is a large section at the front of the book on spice mixes, condiments, oils and sauces and the recipes thereafter generally require 1 or more of these key components. So there can be quite a bit of prep work. Desserts generally avoid this requirement so that is the way I went in this instance.
Spiced quinces are really just a matter of putting all the ingredients in a pot and poaching gently in the oven for 7 to 8 hours. The recipe calls for a syrup to be made of 3l of water, 2kg of castor sugar, 2 star anise, 1 stick cinnamon, 2 cloves and 1 lemon thickly sliced. Heat the syrup and when simmering add the peeled halves of 6 quinces (leave cores intact), cover with a sheet of baking paper, place lid on pot and into a 150C oven. Remove cores and seeds before eating. You can also store in sealed, sterilized jars if you wish.
I had to remove some syrup as it would not all fit in and I poached for 7 hours. Next time I will try a shorter time as most of my quinces were, shall we say, quite fragile. So the photo below is not quite representative of what my guests saw on their plate last night. Served with Maggie Beer’s Burnt Fig, Caramel and Honeycomb Icecream.