Baked quince with English cream

Procedure

Prepare a bowl with water and lemon juice, where to put quince apples as you clean them, so they don't blacken. Wash the quinces, cut them into four (it takes a little bit of strength), then peel them and cut them into wedges: if the surnames are medium-sized it is enough to cut every quarter into two wedges, otherwise in three. Once you have cut the cuttonce into wedges, remove the middle part that contains the seeds and it's hard and fibrous. Put the cloves gradually in the water acidulated with lemon juice.

Blanch the quince in water for 10 minutes. Drain and preheat the oven to 180 degrees static.

Arrange quince in a baking drawer. Pour water almost to cover the clove of quince (don't drown them, quinces should emerge just from the liquid. Add the Marsala or Port. Sprinkle with sugar, cinnamon, add star anise and cloves. Cook for 20-30 minutes or until the surnames are tender and the cooking bottom thick.

CREAM FOR ENGLISH: whisk the yolks with sugar until you get a frothy and homogeneous mixture. Bring the milk to a boil together with the grated lemon zest. Turn off the heat, strain the milk to remove the lemon zest and pour it flush over the eggs whisking until the whole. Pour the mixture back into the saucepan and cook in a bain-marie, stirring constantly, until the cream 'veils' the spoon. If you have a meat thermometer, the cream is removed from the heat when it gets to a temperature of 80 degrees, otherwise the egg will re-represent. Store the English cream in the refrigerator until serving.

Serve the warm quince by placing them on the cold English cream, decorating with a few walnut gheriglio.