Vanilla-poached quince with creamy rice pudding

Preparation time: 15 minutes Cooking time: 40 minutes Serves 4

For the poached quince

2 cups water

1⁄3 cup (70g) sugar

2 tbsp mild honey or extra sugar

1⁄2 lemon, juice and zest peeled into strips 1⁄2 vanilla pod, split (or 1 tsp vanilla extract) 3 large quince, peeled

For the rice pudding

1⁄2 cup medium grain white rice

2 tbsp sugar or honey

1 cup (250ml) water

11⁄2 cups (375ml) milk – I used oat milk 1⁄2 tsp vanilla paste, or 1 tsp extract 1 cinnamon stick

Pinch of salt

Prepare the poached quince. Combine the water, sugar, lemon juice and zest, and vanilla in a saucepan. Slice the peeled quince in large chunks around the core, then slice into 1cm wedges. Add the quince to the pan as you go to prevent browning. Cover with a lid and simmer over a low heat for 20-25 minutes, until the quince is tender.

Use a slotted spoon to scoop the cooked quince into a bowl – discard the lemon zest. Crank up the heat and cook the syrup until it has reduced by half, about 10-15 minutes. Pour the syrup over the quince.

Make the rice pudding while the quince is cooking. Place all the ingredients into a saucepan and bring to a simmer. Cook, uncovered, over a low heat for about 20-25 minutes, until the pudding is thick and creamy. Stir occasionally.

Serve warm topped with poached quince and syrup.