When I cooked this recipe, I adapted it. I substituted Cranberry juice for the wine used to poach the quince; I used a cheese other than Gorgonzola; and I toasted pecans that I already had in the fridge, instead of the pistachios designated in the recipe. I am giving the original recipe here, from the cookbook Plenty by Yotam Ottolenghi. You could really adapt it in any way you choose, as I had done. Enjoy!