Chunky quince, rosé and vanilla preserve

MAKES 7 CUPS PREP AND COOK TIME 8 HOURS

2kg quince

2 cups (500ml) rosé wine

1 vanilla bean, split lengthways, seeds scraped

1 cinnamon stick

6 cups (1.3kg) white sugar, approximately ½ cup (125ml) lemon juice

1 Peel, quarter and core quinces; reserve cores. Tie reserved cores in muslin. Chop quince coarsely.

2 Combine quince, muslin bag, wine, vanilla bean and seeds, and cinnamon in a 4.5-litre (18-cup) slow cooker; stir to combine. Cook, covered, on High, for 6 hours, stirring occasionally for even cooking, or until quince is tender and ruby-coloured. Discard muslin bag, vanilla bean and cinnamon.

3 Measure fruit mixture; allow 1 cup sugar for each cup of fruit mixture. Return the quince mixture and sugar to cooker; add the juice. Increase heat to Reduce on

High (see Test Kitchen tip, previous page); boil, stirring frequently, for 1 hour or until mixture jells when tested (see above).

4 Pour the hot quince mixture into hot sterilised jars (see above); seal immediately. Label and date jars when cold. Serve with a sharp cheese and crackers or warm scones or toast.

Not suitable to freeze or microwave.

Recipes from The Australian Women’s Weekly Slow-cookerComfort Food, Bauer Books, RRP $34.99, available where all good books are sold and at awwcookbooks.com.au.