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eight
Medium
By Rowley Leigh
Published 2018
I like to use a good Amontillado in my trifling, as it’s rich, fruity but ultimately quite dry.
Peel the quinces, halve and core and toss them in the lemon juice. Arrange the fruit in an ovenproof dish and sprinkle over the caster sugar before adding the wine. Cover with a sheet of foil and
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