- ¾ cup (150g) raw sugar
- 1 bay leaf
- 1 star anise
- 1 teaspoon vanilla extract
- Zest and juice of 1 lemon
- 2 tablespoons honey
- 1-litre water
- 4 large quinces (approximately 1 kg)
- Pre-heat oven at 120C (convection)/ 100C (fan-forced).
- Peel the quince using a y-peeler. Place the quinces on a sturdy and heavy wooden board. Using a sharp knife, carefully cut the quinces into quarters. Using a combination of a paring knife and melon peeler, remove the pith and core of the quinces.
- Add sugar, bay leaf, star anise, vanilla, lemon zest and juice, honey and water to a wide oven-safe cooking pot. Simmer gently on medium-low heat for 5-8 minutes until the sugar has melted. Remove from heat and add all the quince quarters to the pot. Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid.
- Poach in a pre-heated oven at 120C (convection)/ 100C (fan-forced) for 4 hours.
- Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container. Top with some of the poaching liquid. Cover with an air-tight lid and store in the fridge for up to 2 weeks.
- Strain and pour the remaining poaching liquid in glass jars. Cover with air-tight lids and store in the fridge for up to 2 weeks.