Slow-baked quince with honey yoghurt
- 150g caster sugar
- 300ml light red wine (such as pinot noir)
- 1 vanilla bean, split
- 1 stick cinnamon
- 1 star anise
- 4 whole allspice
- 1 x 1/2 cm wide strip of lemon peel
- 4 small (or 2 large) quince, peeled and halved
- 200g Greek-style yoghurt
- 1-2 tbsp honey
Long and slow is the way to go with this winter favourite.
Method
Preheat oven to 160C. Combine sugar, wine, vanilla bean, cinnamon, star anise, allspice, lemon peel and two cups water in a large ovenproof dish and stir over low heat until sugar dissolves. Place quince, cut-side down, in dish, cover and bake for one hour. Remove lid and bake for a further 1-1½ hours or until quince is tender and a deep rosy pink colour. Combine yoghurt and honey. Serve quince warm with a little of the juices poured over and a scoop of honey yoghurt.
Serves 4
