Brush quinces, cut, boil with juice of one lemon, wine and sugar on the stove for half an hour with the lid closed until soft. While still hot, pass through a vegetable mill, then spread through a sieve. Once the puree has cooled, add stiff whipped cream perfumed with vanilla sugar.
Crack the nuts, peel off the still soft skin that surrounds the kernels. In a coated frying pan, bubble the honey with the sugar, add the kernels. Cover with the syrup. Cool on a marble slab.
To serve, place a dollop of quince foam on each plate. Break the pomegranate and loosely add the seeds on top. Also add the nuts.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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