Combine sugar, juice, the water and cinnamon sticks in medium saucepan; stir over heat, without boiling, until sugar is dissolved. Add quince, simmer, uncovered for about 1 1/4 hours or until ...

3/4 cup caster sugar (110g) 1/2 cup orange juice (125ml) 1 cup water (250ml) 2 cinnamon sticks, crushed. 3 medium quinces (990g)sliced. Pistachio cake batter ...

Ingredients. 1 large quince (you’ll need 300g after removing the peel and core) 300g plain flour. 1 tsp cinnamon powder, plus ½ tsp extra for sprinkling ...

A simple sponge cake is the base of this lovely dessert. I use an aged Somerset cider brandy which makes it really special. Butter a medium loaf tin. Preheat the oven to 160C/320F/Gas 3. Cream the ...

Dense with lemon myrtle-scented quince and soaked with the poaching syrup, this cake is just as wonderful served warm as a dessert or for afternoon tea. To make the lemon myrtle-poached quinces ...