Method

• 1.
  Place the wine, honey, vanilla bean, cinnamon quill, lemon zest and cloves in a large saucepan over medium heat and stir until the mixture comes to the boil.
• 2.
  Place quinces in the liquid and reduce heat to low. If the liquid does not completely cover the fruit, add a little water. Cover the fruit with a piece of baking paper.
• 3.
  Cook for 1 1/2 hours or until there is little resistance when fruit is pierced with a skewer. Transfer the fruit to a bowl. Increase heat to medium and cook liquid until reduced to about 1 cup. Pour over the fruit.
• 4.
  Place 4 pieces of quince and 2 tbs red wine syrup in a food processor or blender and pulse until smooth. Reserve remaining quince and syrup for another use.
• 5.
  Lightly whip the creams together in a bowl. Alternate layers of cream and puree in 4 serving dishes, then swirl together using a wooden skewer. Serve.