3 cups red wine
75g caster sugar
6 whole cloves
3 long strips lemon zest
1 teaspoon ground cinnamon
1 kg peeled quince, halved, cored and cut into slices
Boil wine, sugar, cloves, lemon zest and cinnamon then simmer until reduced to 2 cups. Add quince slices, simmer until tender. Avoid breaking slices by gently pushing slices under syrup. When tender, drain quince slices. Reserve cooking syrup, discard cloves and zest and return to saucepan to reduce by half.
Polenta Dough Ingredients
150g room temperature butter
3 egg yolks
1 tbsp extra polenta
Cream butter and sugar; add egg yolks, sifted flour and polenta to creamed egg mixture. Beat until dough comes together then knead lightly. Wrap and rest in refrigerator for 30 mins. Roll out half the dough to line a 22cm removable base flan. Sprinkle pastry base with 1 tablespoon of polenta. Spoon drained quinces into tart shell. Roll discs of pastry and overlap the shapes slightly to cover top completely.
Bake at 200 ̊c for 30-40 mins or until golden.
Serve warm with Gundowring French Vanilla or Toasted Honey and Walnut ice cream