Easy roast quinces
⅔ cup(s), (150g)
⅓ cup(s), (80ml)
1 whole, halved lengthways
6 medium, peeled, halved, cored, cut into quarters
- Preheat oven to 180°C. Combine sugar, lemon juice, cinnamon and 2-cups (500ml) water in a large baking dish. Using a teaspoon, scrape vanilla bean seeds into sugar mixture. Stir to combine. Add scraped pod and quince. Cover tightly with foil. Bake for 2½ hours or until tender.
- Increase oven to 220°C. Spoon all but ¼ cup (60ml) cooking juices into a jug. Baste quince with remaining juice. Bake for 10-15 minutes or until glossy. Serve with reserved juice.