- 1/2 cup (110g) caster (superfine) sugar
- 2 tablespoon honey
- 1 dried bay leaf
- 1 star anise
- 3 cup (750ml) water
- 2 quinces (800g)
- 1Place the sugar, honey, bay leaf, star anise and water in a large saucepan. Stir over medium heat until the sugar is dissolved.
- 2Peel 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.
- 3Serve 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.
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