Slow-baked quince with honey yoghurt
Long and slow is the way to go with this winter favourite.
Photo: Jennifer Soo
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- 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
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.