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Pot-roasted quince

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, C
    MineralsZinc, Copper, Chromium, Magnesium, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 8)

    2. 8 (about 320g each) small quinces

    3. 5 cups (1 1/4L) water

    4. 5 cups (1.1kg) sugar

    5. 2 cinnamon sticks

    6. 1 tsp cloves

    7. 1 large sprig rosemary

    8. Thinly peeled rind of 1 orange

    9. 1 vanilla bean, halved widthways

    Instructions Jump to Ingredients ↑

    1. Wash quinces to remove any fuzz on skins. Stand quinces, in a single layer, in a large wide saucepan. Add the water, sugar, cinnamon, cloves, rosemary, orange rind and vanilla bean. (Quinces will not be completely covered with water.)

    2. Place pan over very low heat. Simmer for 4-5 hours, carefully turning quinces occasionally so they cook evenly (take care not to break quinces). Remove from heat and set aside to cool completely.

    3. Transfer quinces and cooking liquid to a large airtight container. Store in the fridge for up to 3 weeks.

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