Spiced Baked Quinces with Pink Peppercorn Yoghurt

By Jody Vassallo

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

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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