juice of one lemon
Peel and core quinces and cut into chunks. Place in a large stainless steel pot with the water & lemon and cover with a lid. Cook over medium heat until quinces are tender - about 20 minutes. Pass quince and liquid (if any) through food mill or food processor. Weigh puree, place it back in the pot and add sugar - 3/4 of its weight. Cook over moderate heat, stirring every few minutes, until paste looks deep red in colour and comes away from side of the pot. This should take about 2-3 hours. Transfer paste to 24cm cake tin lined with paper and leave to dry outside until very firm to touch. Alternately you could place it in a low oven at 30 degrees (if you oven doesn't go that low you can put it on the minimum temperature with the door ajar until the right consistency is reached).
Eggplant with ricotta
Sweet cabernet vinegar
100ml lemon juice
Salt & pepper to season
Peel 2 eggplants and slice lengthwise 1/2cm thick. Shallow fry in olive oil and set aside. Quarter 4 capsicums remove the seeds and roast for 30min at 180 degrees with olive oil, sea salt and a splash of sweet cabernet vinegar. After 15 mins give them a light toss.
To make ricotta place 2 litres of milk on the stove and keep stirring continuously. When milk starts to rise (about 90º), turn the flame off and pour in 100ml of lemon juice. Give it a gentle stir and let curd rise to the surface. Scoop curd into a bowl and let it cool. Add sea salt and black pepper.
Roll up eggplant with ricotta inside and serve with roasted capsicums on top.