Slow-baked quince with honey yoghurt
Long and slow is the way to go with this winter favourite.
Ingredients
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
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.
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