Recipe by Winnie Jones.
Peel, quarter and core quinces.
Place fruit in a pan and sprinkle over it the sugar, cloves and vanilla.
Cover with red wine, put on the lid, bring to the boil and turn down to a simmer.
If after half an hour, the fruit is just firm to the touch - this could take up to an hour with bigger fruit - remove the quinces, leaving the juice in the pan.
Turn up the heat, and reduce the pan juices for 15-20 minutes until they thicken to a delicious purple syrup.
Add more sugar if required.
Pour the liquid over the quinces.
Place two or three quince quarters in each serving dish with a good dollop of double cream, and a sprig of mint.