And now for something sweet…
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.Vanilla quince and yoghurt pots
Ingredients
Instructions
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