Poached Pears and Roasted Quinces

Serves 6-8
Ingredients

• 2 vanilla beans
• 500g sugar
• 5 oranges zest and juiced
• 60ml honey
• 750ml bottle white wine
• 3 cinnamon sticks
• pomegranate seeds, to garnish
• 500g natural yoghurt
• pinch of saffron
• 20g sugar
• 5 small pears peeled cored and cut in half
• 5 small quinces peeled cored and cut in quarters
  
  

Method

Combine all ingredients in a saucepan and bring to the boil. Place the quinces in a baking tray and pour over half of the poaching syrup. Add the honey and cover and bake for 45mins-1hour until tender. Allow to cool. Poach the pears on a gentle simmer in the remaining syrup until tender. Allow to cool. Serve together in a bowl with saffron yoghurt and almond bread and a sprinkle of pomegranate seeds. For the saffron yoghurt: pound saffron with 20g sugar in a mortar & pestle, add yoghurt and fold together.