5kg Quinces
5L water
750ml Cranberry juice
5 Star anise
5g cloves
1.4kg sugar
Peel, quarter and remove the core from the quinces, reserving both. In a pot, heat and infuse all the liquids, sugar with the quince skin and core. Pour the hot liquid over the quinces and cover. Poach in the pot for at least 30 mins on low or untile completely cooked through.
Served with yoghurt for breakfast or make an apple & quince crumble with the poached fruit.
