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.
4 quinces, peeled and quartered
1 cup organic raw sugar
1 bay leaf
5 slices ginger
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.