A wonderful winter dessert.

Ingredients

3 quince, peeled, cored, and sliced into thin wedges

40mL Pukara Estate Pomegranate Flavoured Balsamic

4 tsp butter

6 tbsp hazelnut crumbs (ground whole hazelnuts)

1 tsp ground cinnamon

8 tsp honey

4 tbsp brown sugar

2 tsp cornflour

Method

Preheat oven to 160°C. Squeeze lemon over sliced quince to prevent browning. Mix all ingredients, except balsamic vinegar, in a small mixing bowl so the quince is well coated. Evenly distribute between 4 ramekins, then top each with an even drizzle of balsamic vinegar. Top each with a round of baking paper that fits evenly inside, then cover with foil. Bake for one hour. Remove foil and baking paper—quince should be soft, have a reddish hue, and still be saucy. Serve hot with ice cream or cream.