• 1kg quinces, peeled, halved & cored
  • 1 orange, peel removed with a veggie peeler and juiced.
  • 1 vanilla bean, sliced and seeds scraped.
  • 1 heaped teaspoon of crushed ginger

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In a large saucepan combine the sugar, water, juice, peel, vanilla and ginger. Heat gently, stirring as you go until the sugar is dissolved.
Add the quinces and cover the dish with a circular piece of baking paper.
Bring to the boil and then lower the temperature to a medium heat. Leave to cook for an hour and then uncover the quinces and turn them over. Re-cover the quinces with the baking paper and cook for a further hour or until the fruit is nice and soft.
Once they are soft enough remove them from the heat and allow them to cool in the saucepan.

Serve with fresh cream or ice cream.