Slow-baked quince with honey yoghurt

Name: Slow-baked quince with honey yoghurt
Cook time: 30 min
Cuisine: Greek
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

October 18, 2011

Time:< 30 mins

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.