POACHED QUINCES

MAKES ABOUT 2 CUPS

2 cups (440 g) sugar

Juice of 1 lemon

1 Tbsp vanilla bean paste

1 cinnamon stick

4-6 quinces, peel, cored and quartered, cores reserved

Combine the sugar, lemon juice, vanilla bean paste and cinnamon stick in a saucepan and bring to the boil. Stir over medium heat until the sugar has dissolved, then simmer for a few minutes.

Meanwhile, arrange the quince pieces in a deep roasting tin in a single layer. Don’t worry if they colour a little – this won’t affect the end result. Tie the cores together in a piece of muslin and add it to the tin (I never seem to have any muslin on hand, so I just scatter a few cores over the top of the quinces then fish them out later). The cores will add colour and pectin to the fruit.

Pour the sugar syrup over the quinces and cover tightly with foil. Place in the oven for 3–4 hours or until the quinces have turned a ruby-red colour and are deliciously aromatic. Remove and discard the cores and cinnamon stick.