Ingredients
Method
1.Place the sugar, honey, bay leaf, star anise and water in a large saucepan. Stir over medium heat until the sugar is dissolved.
2.Peel quinces, cut into eighths; remove cores. Add quince to the syrup; cook over medium heat until the syrup comes to a simmer. Cover quinces with a piece of baking paper cut-to-fit the size of the pan. Simmer, covered, over low heat 3½ hours or until quince is soft and rose-coloured.
3.Serve quince topped with some of the poaching liquid.
Cook a double or triple batch of these divine quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. For a quick quince dessert, thinly slice the poached quince over puff pastry for a sumptuous tart, or simply serve drizzled with cream or custard, or spooned over ice-cream.
Note
