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slow cooked quinces with cinnamon and apricots

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…

Ingredients:
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
500ml water
1 vanilla bean, split
200g castor sugar
flaked almonds, toasted

Method:
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.

slow cooked quinces with cinnamon and apricots

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About Vetti

I love good coffee, street art, tiki bars and kitsch. Adore roller derby and quiffs and vintage Hawaiian shirts. Enjoy a slice of my northside life!

One response to “slow cooked quinces with cinnamon and apricots

  1. Pingback: slow cooked quinces with cinnamon and apricots | LocalHero

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