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Spiced Baked Quinces with Pink Peppercorn Yoghurt

Georgie Cole

Spiced Baked Quinces with Pink Peppercorn Yoghurt recipe, brought to you by MiNDFOOD.

Spiced Baked Quinces with Pink Peppercorn Yoghurt

Pink peppercorns are sourced not from a pepper vine, but rather the Brazilian Pepper tree. They are, in fact, the pink, dried berries from the tree which have a distinct taste much like juniper berries.

Serves 4–6

 

4 quinces, peeled and quartered

1 cup organic raw sugar

1 bay leaf

5 slices ginger

3 cloves

1 cinnamon stick

200g low-fat yoghurt

1 tbsp pink peppercorns, crushed

1 tbsp organic maple syrup

1 Preheat oven to 180C. Put quince 
in a large ovenproof casserole dish. 
Add 2½ cups water, sugar, bay leaf, ginger, cloves and cinnamon. Cover 
and bake for 2 to 2½ hours or until quince is a deep red colour and soft.

2 To make pink peppercorn yoghurt, mix together yoghurt, peppercorns 
and maple syrup.

Serve quince with cooking juices 
and pink peppercorn yoghurt.

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