June 25, 2016
Desserts, Fruit, Australian,
British, Budget-Friendly, Winter, Oven Bake, Oven Roast, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
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"I just love the way quince change colour when they are cooked!
And the aroma of them cooking ....... just takes you back.
I got this recipe from the Sydney Markets and it is so delicious."
Preheat oven to 180°C/160°C fan-forced. Combine water, sugar, lemon juice and cinnamon sticks in a deep medium baking dish. Using a teaspoon, scrape vanilla bean seeds into sugar mixture. Add pod to pan. Stir to combine.
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.
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