Ingredients

Method

• 6-8 quinces
• 2 l water
• 3 cups white sugar
• Greek yoghurt, for serving

Method

Ingredients

Brush the fuzz off the quinces using a dry vegetable brush. Pour the water into a large saucepan and add the sugar.

Boil until the sugar is dissolved and add the whole quinces, preferably in a single layer. Bring to the boil over a medium heat, turning the quinces from time to time until the quinces can be pierced, but are still intact.

Lift the quinces out of the saucepan using a slotted spoon and reduce the syrup until it starts to thicken.

Slice the quinces in half horizontally, dress them with thick Greek yoghurt and drizzle some of the thick ruby-coloured syrup over the yoghurt.

Quinces are now in season – Mariana Esterhuizen provides a delicious recipe for roasted quinces, served with Greek yoghurt.

The size and age of the quinces will determine the cooking time, which can vary greatly. Use the time indicated as a rough guide rather than an instruction.