Combine the verjuice, honey & bay to a saucepan just big enough to hold the quince halves laying flat (this is so that this small amount of poaching liquid actually covers the quince). Poach gently, under a circle of baking paper, for an hour – anything quicker than this will result in a pale, overcooked quince.
When done, remove quince & cool down, continue reducing the cooking liquid by half to a syrup, then cool down as well.
Meanwhile, remove the core of the quinces, and cut in large segments, combine with ripe squishy figs.
Add a good splash of the cooking liquid & the cinnamon to the ricotta, whip until quite smooth and dollop over the fruit. Drizzle with more syrup if you like, and sprinkle over pistachio’s.