Poached Pears and Roasted Quinces

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Serves 6-8

  • 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


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.