Vanilla quince and yoghurt pots

January 17, 2016 (Last Updated: January 11, 2019)
Vanilla quince and yoghurt pots recipe

And now for something sweet…

Vanilla quince and yoghurt pots


  • 2 – 3 quince, cored and peeled
  • 300g sugar
  • 750ml water
  • 1 vanilla pod, split and seeds removed
  • juice and zest of 2 small lemons
  • 250ml Greek yoghurt, to serve



Cut the quince into medium-sized chunks and store in a little acidulated water (see cook’s tip).


In a pot, dissolve the sugar in the water and add the vanilla pod and seeds, lemon juice and zest, and finally the quince.


Place a lid on the pot and simmer gently for about 30 – 50 minutes (keep a close look as you do not want them to fall apart). Allow the quince to cool before serving them smothered in Greek yoghurt.


Cook's tip: To make acidulated water, mix cold water with lemon juice or vinegar. Soaking fruit or vegetables in acidulated water prevents them from discolouring.

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