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Slow cooked Quinces

Soft yet textured, this magical fruit turns from yellow to red, the taste sure to delight as it did our Melbourne masterclass participants.


  1. Preheat the oven to 120c
  2. Place water and cinnamon into a large pot and bring to the boil, stir in sugar and simmer until dissolved, remove from heat.
  3. Peel the quinces, (but save the skins) and cut in half, leaving seeds inside.
  4. Place quinces closely together face down in gastronome trays and cover with the syrup and peelings.
  5. Press a piece of baking paper over the syrup, weight with a rack or similar to prevent the quinces from floating. Finish with a piece of foil and lid.
  6. Cook in the preheated oven for 6-8 hours or until a rich red colour.
  7. Remove from the oven and set aside to cool.
  8. Place into the fridge overnight.
  9. The following day, carefully remove the quinces from the syrup and de-core.
  10. Strain that syrup and discard peelings and cinnamon quills.
  11. Check the consistency of the syrup, if not thick enough you will need to place syrup in a large pot and reduce to the required consistency.