Stewed Quinces with Cream

  • 3 quinces
  • 3 cups sugar
  • 6 cloves
  • whipped cream
  • chopped walnuts

Peel the quinces, halve and take the core out, keep the seeds. Boil the half quinces with sugar, cloves and the seeds. Check 1 hour later. If they are soft, they’re done. Take out, cool and fill the cavity with whipped cream. Sprinkle chopped walnuts on top of the cream and serve.

Bonnivale CCC Semi Sweet 2008  complements this dish.

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Photography C&D Heierli. Recipe by Tayfun Aras, Anatoli Restaurant