Method

For the zabaglione
Place a large pan with an inch of water on the heat. Take a heatproof bowl that will sit on top of this but not touch the water.

Into the bowl, add the egg yolks and soft brown sugar, then use an electric whisk until it is thick, pale, and creamy. Add the Marsala wine – a tablespoon at a time – whisking in after each addition. Make sure to keep whisking throughout so the eggs do not cook or curdle on the heat.

When all the Marsala is incorporated, keep whisking until you reach the ‘ribbon stage’ which is when the custard leaves a ribbon like trail on the surface of the mixture when the whisk is lifted.

Now your zabaglione is ready. Remove the bowl from the pan, give it one more whisk before serving.

For the poached quinces
Place the caster sugar and water in a large pan along with the spices and orange peel. Gently bring it up to a simmer and let the sugar dissolve.

Add the quince quarters to the pan and place a circular cartouche of baking paper on the top of the water to help keep the quince submerged.

Simmer gently – try not to boil – for 45 minutes until the quince is soft and tender and turned to a pale orange pink colour. Take off the heat and allow to cool slightly. These can be served warm or cold.