Quinces 1 kg, ripe
Port Wine 200 ml
Cinnamon 1 stick
Flour 200 g
Salt 1 pinch
Baking powder 3 tsp
Butter 150 g
Buttermilk 150 ml
Sugar 80 g
Peel, halve and core the quinces and cut into thick slices.
Heat the port in a pan with the cinnamon stick and bring to a boil.
Add the quince slices and remove from the heat. Cover and leave to stand for 15 minutes.
Heat the oven to 200°C (180° fan) gas 6.
Butter a pie dish or baking dish.
Remove the cinnamon stick from the quinces.
Put the quince slices and the liquid in the baking dish.
Sift the flour, salt and baking powder into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
Stir in the buttermilk and sugar and mix to form a soft dough.
Put tablespoons of the dough on top of the quince slices and bake for about 25-30 minutes until golden brown.