Baked quinces in sweet red wine

Different and delicious dessert for a fruit that although it is not possible to eat raw it can be used in so many different sweet or savoury recipes. You can use any type of sweet red wine but if you can find the Greek "Mavrodaphne" you should try it out. It dates back in the 1800s when this wine first was produced from a variety of red grapes in Achaia region in Peloponnese and we use it in various recipes

Recipe of Nicki Mytarea,

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people):

4 large quinces, peeled and cored and cut in half

1½ tea-cups of brown sugar

8 tbsp of margarine

1 wine-glass of Mavrodaphne red sweet wine

1 small glass of water

1 good pinch of ground cinnamon
4 whole cloves
½ tea-cup of roughly chopped almonds, blanched and roasted

Method:
Preheat the oven to 180°C.

Using a brush, grease a non-stick oven pan with some margarine.

Place the quinces in the pan with the peeled side up and brush well with margarine. Sprinkle on top with the sugar and the cinnamon. Stick a clove on each quince half and pour over with the water and the wine.

Put in the oven and bake until the quinces are tender and the sugar caramelised.

Take out of the oven and serve immediately sprinkling on top with the roasted almonds.