Method

• 1.
  Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
• 2.
  For the crumble, place flour in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add baking powder, sugar and chocolate, and stir to combine. Using your fingers, roughly clump mixture together, then chill for 30 minutes or until firm.
• 3.
  Combine wine, sugar, honey and spices in a saucepan over medium heat and cook, stirring, until sugar dissolves. Increase heat to high and bring to the boil. Add quince. Add water, if necessary, to just cover quince. Cover surface with baking paper, reduce heat to low and cook, turning halfway, for 45 minutes or until tender.
• 4.
  Transfer 1 1/2 cups (375ml) poaching liquid to another saucepan. Place over high heat and bring to the boil. Cook for 15 minutes or until thickened slightly. Leave quince in remaining poaching liquid and set aside until ready to serve.
• 5.
  Meanwhile, spread crumble over prepared tray and bake for 20 minutes or until golden.
• 6.
  Divide quince among serving plates and drizzle with reduced quince syrup. Scatter with toasted crumble and serve immediately with cream.