Serving: yogurt (I used bio soya yogurt) and cinnamon
Note: 1 cup = 250 ml
Preparation
Peel the quince using your vegetable peeler. Using a sharp knife carefully cut each quince in half and than slice in quarters.
Cut off the core and remove the seeds. Also remove any dark spots using a small knife.
Once cleaned, place quince slices into a large saucepan and add about 5 cups of water, honey, vanilla bean halved, cinnamon sticks, cloves and a strip of lemon peel.
Cover with the lid, bring to boil and let it cook over low heat for about 45 minutes or until quince turn soft and pink colour.
Use cooked quince slices on top of yogurt or stirred into a bowl of oatmeal or as they are sprinkled with some cinnamon.
You can keep quince in the remaining liquid in the fridge for about a week and use it when wanted.
Recipe by Travelling oven at https://www.travellingoven.com/2016/12/cinnamon-vanilla-cooked-quince-compote-gf-vegan/