Stewed muscadel quinces

(6 portions)

  • 4 medium quinces
  • 500 ml muscadel

Peel and quarter quinces. Remove core. Place quinces in a dish with salted water. This will prevent the fruit from browning. Heat muscadel in a saucepan and add quinces when wine starts to simmer. Allow to simmer until fruit begins to soften. Allow quinces to cool in wine and keep in fridge until needed (10-14 days). Serve with blue cheese.