I love quinces. They do take a few hours to cook, but are so delicious! Just took these out of the oven. My house is warm and smells divine – perfect on a chilly afternoon…
3 or 4 quinces (Piedimonte’s has them for $3.99 a kilo) – about 1.2 kg
250g dried apricots
2 cinnamon sticks, snapped in half
1 vanilla bean, split
200g castor sugar
flaked almonds, toasted
Preheat oven to 160C. Trim the ends off your quinces, peel and halve them. Cut each half into 2 or 3 wedges, removing all core and seeds. Add to heatproof, lidded baking dish with apricots, water, vanilla bean and sugar. Bring to the boil, stirring to make sure sugar dissolves. Put on the lid, and transfer to oven. Bake for 3 hours. Don’t stir or remove the lid during this time! Remove from oven, serve with hot or cold. Great with yoghurt or custard (or on top of your muesli or swirled though cake batter), with a scattering of toasted almonds on top. Serves four.