Sweet soft-fleshed quince is such an autumn delight, partnered with Gorgonzola cream you have a match made in heaven.
Put the sugar into a saucepan, add 750ml of water and bring to the boil. Peel the quinces then cut them in half from tip to base.
Lower the quince halves into the syrup, add the lemon, cut in half then add to the pan. Turn the heat down so the quinces simmer gently. Partially cover with a lid and leave to cook, testing occasionally for tenderness with the point of a skewer.
The quinces must be thoroughly tender before being removed from the syrup. Remove the quince halves with a draining spoon, reserving a little of the syrup for moistening the fruit as you serve it. Keep the rest, refrigerated, for poaching other fruits. (Lightly perfumed, it will work for both apples and pears.) Set the quinces aside to cool.
Pour the cream into a small bowl and whisk gently until it just starts to thicken. Spoon the gorgonzola into the whipped cream and stir to mix and thicken.
Place half a quince on each of 4 plates, spoon a little syrup over, then add a generous mound of the gorgonzola cream.
150g Caster sugar
250g Gorgonzola dolce
250ml Lewis Road double cream