Honey baked quince with walnuts
Heat oven to 150C.
Remove the zest from the lemon using a vegetable peeler. Place in a saucepan with the water, honey, caster sugar and cinnamon stick. Cook over low heat, stirring until sugar dissolves.
Wash and halve the quinces, then remove the seeds using a spoon. Rub the cut surfaces with the lemon flesh to stop them browning.
Place the quince halves cut side up in a small baking tray. Pour the syrup over the top, removing the cinnamon stick. Cover with baking paper and seal tightly with foil, then bake for three hours until tender.
Remove the foil and baking paper and increase heat to 180C. Place a walnut in the hollow of each quince half, spoon syrup over and return to the oven to cook for another 15 minutes.
Serve with natural Greek yoghurt or thick cream.