Made with Cassis

2 ½ cups water
3 cups sugar
4 large quinces

Cassis Sauce
6 egg yolks
½ cup sugar
1 cup cream
½ cup milk
¾ cup Elephant Island Cassis

To cook quinces: bring water and sugar to boil in saucepan. Peel quinces and cut in half, do not remove cores. Drop quinces in boiling syrup, cover and simmer gently until they are bright pink. Turn off heat and allow quinces to cool in saucepan. To make sauce: beat eggs and sugar together until thick and creamy, and add remaining ingredients. Cook over low heat, stirring with wooden spoon until mixture coats back of spoon. Strain into a bowl. Cover and chill in refrigerator. To serve: remove quinces from syrup, cut through with sharp knife at 5 mm intervals. Carefully place each half quince on serving plate and fan the slices. Pour cassis sauce on one side of plate and garnish with a rose geranium leaf.