Quince, Chilli and Chocolate

I’m lucky enough to have a couple of heaving Quince trees and a Nigel Slater obsession. Below is my modified NS recipe for poached Quince … I have added the chocolate, chilli and creme fraiche (basically making a very elaborate school pudding!) …
Put a saucepan of water on to boil.  Add a couple of heaped tablespoons of brown sugar and stir in until dissolved.  Peel your quince, cut them in half length ways and dig out as much of the core as possible.  Rub the quince with lemon (to stop them browning) and add to the now simmering water.  Add half a teaspoon of chilli  flakes to a dry frying pan and flip about in the heat until they smell good and are slightly coloured.  Cook the quince until tender (about 20 minutes, test with a skewer to make sure they’re soft!) remove from the pan, place in a bowl and top with dark chocolate shavings – the more the better.  Add a massive dollop of creme fraiche and sprinkle the chilli flakes over the top of the whole thing.

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