I love her book ‘Kitchen Garden Companion’ and consult it several times a week. If it wasn’t so darn heavy, I’d probably keep it in my handbag!
About 5 quinces – peeled, cored, quartered
1 ½ cups white sugar
3 cups hot water
Vanilla bean
Place sugar, hot water and vanilla bean into heavy-based saucepan and stir over heat to dissolve sugar. Once sugar is dissolved, simmer for 3-4 minutes then add fruit.
Make a cartouche from baking paper and press down onto surface of syrup. It can be weighted with a saucer if necessary. Poach for 1 – 3 hours or until just tender. Transfer quince to a tray to drain. Store fruit in poaching syrup in fridge for up to a few days.
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