Recipe Detail

Prep about 30 mins | Cook 21⁄2 hrs + cooling time | Serves 6

2 cups water

11⁄3 cup brown sugar

1⁄3 cup lemon juice

2 cinnamon sticks

1 vanilla bean, halved lengthways

6 medium quinces

Thick natural yoghurt or ice-cream, to serve

STEP 1: Preheat oven to 180°C/160°C fan-forced. Combine water, sugar, lemon juice, and cinnamon sticks in a medium-deep baking dish. Using a teaspoon, scrape vanilla bean seeds into sugar mixture. Add pod to pan. Stir to combine.

STEP : Using a sharp knife, individually cut a quince into eight wedges. Peel and core and place into sugar and lemon mixture in the baking dish (to prevent browning). Repeat using remaining quinces. Press a sheet of baking paper directly over quinces to cover, then place a sheet of foil over pan and seal well. Bake, without disturbing, for 21⁄2 hours. Remove from oven and cool in pan (with covers left on) for 30 minutes. Serve warm with thick natural yoghurt or ice-cream.