Quince compote

Method

1. Halve the lemon and squeeze the juice into a bowl of water. Peel, core and quarter the quinces, and immediately pop them into the lemony water.
2. Meanwhile, pour the wine and 200ml water into a saucepan, add the sugar and heat gently, stirring occasionally, until all of the sugar has dissolved. Increase the heat to a simmer and add the drained quince (discard the lemony water), cloves and cinnamon, and poach for 20-30 minutes, depending on the ripeness of the fruit, until tender. Allow to cool. It will keep for several days in the fridge.