Instructions: Preheat the oven to 325 degrees. Prepare the shortbread: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, almond flour, polenta, sugar, and ginger. Mix on low speed until well combined. Beat in the butter, oil, grappa, and vanilla until ingredients come together and form a dough.

Press dough into six 3- by 3/4-inch ring molds that have been placed on a baking sheet. Bake for 40 minutes, then lower the temperature to 150 degrees, and bake until the shortbread is firm and dry to the touch, about 30 to 40 minutes. Transfer to a wire rack, and let cool completely before removing from the ring molds.

Preheat oven to 250 degrees. Combine the quinces, wine, honey, sugar, vanilla, cinnamon sticks, star anise, and cardamom in a 3-quart baking dish. Bake until quinces are tender but still retain their shape and liquid has reduced to a syrup, 4 to 5 hours.

To make the Runny Custard: Prepare and ice-water bath; set aside. In a medium bowl, whisk together the sugar, honey, and egg yolks until pale; set aside. In a medium saucepan, heat cream over medium-high heat until almost boiling. Whisk in the egg-yolk mixture.

Reduce heat to low, and cook, stirring constantly with a wooden spoon, until mixture thickens enough to coat the back the back of the spoon. Stir in the vanilla. Place over the ice-water bath until completely cooled. Transfer to an airtight container, and store in the refrigerator for up to 3 days. (Makes 3 1/2 cups)

To serve, place a few quinces on top of each shortbread, and garnish with custard and some of the juices from the baking dish (reserve remaining quinces for another use).

This recipe yields 6 servings.

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