Instructions: Put sugar, wine, vanilla, lime or lemon leaves (if using), cinnamon, and citrus juice and peel, in saucepan which will not react with acid in the citrus and wine (such as stainless steel or glass) and bring to the boil to make a poaching syrup.

Peel quinces and cut into thick slices and put immediately into syrup to prevent discolouration.

Poach quinces for at least an hour, until they are tender.

Meanwhile, mix thickened yoghurt with honey.

Allow quinces to cool and serve with yoghurt, garnished with mint.

Leftover potential: Keeps for two or three days in the refrigerator and may be served cold or reheated.

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