Ingredients (makes 8 servings)
2 large quinces, peeled, cored and quartered
Juice of 2 oranges
3 tablespoons caster sugar
2 tablespoons honey
For the cardamom cream
2 tablespoons caster sugar
½ tablespoon ground cardamom
250 ml double cream
Preheat the oven to 180°C degrees .
Line a baking tray with non-stick baking paper and place the quince pieces on it. Pour over the orange juice, sugar and honey and cover with another piece of baking paper.
Bake for 60 minutes, then reduce the oven temperature to 140 °C and bake the quinces for another 2 hours or until they have turned a deep ruby red.
To make the cardamom cream, whisk the double cream with the sugar and ground cardamom until stiff.
Serve the quinces with the thick cream.
Source: "Sweets & Treats from the kitchen of the Poseidonion Grand Hotel"