Preheat the oven to 180°C/gas mark 4
Cut the quince in half then cut each half into three pieces. Remove the seedy bit in the centre
Place them in a saucepan with 300ml water, the Marsala, sugar, cinnamon stick and spices. Simmer for 6 minutes or until a sharp knife goes through the quince easily
Lift from their poaching liquid and transfer to an ovenproof dish. Pour over a little of the liquid and cook for 10 minutes, or until completely soft
To cook the picanha, remove any sinew from the underside (not the fat side) of the meat. Heat a heavy frying pan or skillet over a high heat and sear the fat for a couple of minutes. Turn over and sear the underside for 1 minute more
In a spice grinder, blend the peppercorns, chillies and bay leaves. Mix in the salt and rub this all over the picanha
Place the halved shallots in an ovenproof roasting dish and sit the picanha on top. Roast, uncovered for 45 minutes for very rare (as in the photo), 50 minutes for medium rare, and so on. Rest for 20 minutes before serving with the quince.
In partnership with Great British Chefs.