Method

• Cover the quince with cold water, adding the star anise, vanilla pod and lemon rind
• Bring to heat and simmer until fork tender, around 30-40min
• Drain, puree, weigh and return to a low heat, adding the equal volume of sugar
• Stir until dissolved
• Add the lemon juice
• Transfer to a shallow baking dish lined with greaseproof paper
• Bake in a low oven (100-125°c) for a 60-90min or until set
• Allow to cool, portion, and store refrigerated in sterilised containers
• Wonderful with blue cheese and even better with sheep or goat varieties!