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