Vanilla quince and yoghurt pots

Cut the quince into medium-sized chunks and store in a little acidulated water (see cook’s tip).

In a pot, dissolve the sugar in the water and add the vanilla pod and seeds, lemon juice and zest, and finally the quince.

Place a lid on the pot and simmer gently for about 30 – 50 minutes (keep a close look as you do not want them to fall apart). Allow the quince to cool before serving them smothered in Greek yoghurt.