500gm caster sugar

2 litres water

6 star anise

1 vanilla pod (seeds and skin)

1 lemon (peel)

4 quince

1. Place all of your ingredients except your quince and bring to a high boil, making sure to stir to dissolve all the sugar and then bring down to the lowest heat you have.

2. To prepare quince begin by peeling them. Then using a sharp knife Cut the quince in half and then half again long ways so that you’ve quartered it. Top and tail the ends before very carefully, angling your knife to cut the seeded inside part off (use reel as reference).

3. Once you’ve brought your poaching liquid to its lowest heat add in your quince pieces. Place a cartouche (baking paper lid, refer to reel to see it being made) over the top and press down around the corners so your quince are covered and nestled underneath.

4. Let your quince gently simmer for 3hrs and 15 mins to 3 hrs and 30 minutes. Your quince will be ready when your quince is soft and can be cut with a fork but not falling apart. You want a gorgeous pinky orange hue to them.

5. Remove your quince when ready, up your heat temperature and reduce your poaching liquid until its just syrupy. Pour over the top of your quince and enjoy.

* The remaining poaching liquid is what is reduced for my quince cocktails. Step five will highlight this. Feel free to reduce into as syrupy as you like, but aware to not go too far or it will becoming too thick once it get cold. Don’t stress though, you can always thin it out with boiling water.