3quinces, peeled and halved110 gm(½ cup) brown sugar3thinly peeled strips orange rind120 mlorange muscat (see note)Macadamia ice-cream600 mlmilk300 mlpouring cream6egg yolks160 gmraw caster sugar140 gm(1 cup) toasted macadamias, coarsely chopped
For macadamia ice-cream, bring milk and cream to the boil in a saucepan over medium heat. Whisk yolks and sugar in a bowl until pale and creamy. While whisking, pour milk mixture over, return to pan and stir continuously over low heat until mixture thickly coats the back of a spoon (10-15 minutes). Place over ice and stir occasionally until chilled. Churn in an ice-cream machine and freeze until required.
Preheat oven to 180C. Steam quince over a saucepan of boiling water until tender (40-50 minutes). Drain, then arrange in a baking dish lined with baking paper that they fit in snugly, scatter with sugar and orange rind, and pour orange muscat over, then bake, basting regularly, until quince are golden (20-30 minutes). Serve hot with macadamia ice-cream and drizzled with pan syrup.
Note We used Brown Brothers orange muscat for a nice floral note; if it's unavailable, substitute another light, sticky white wine.