Quinces are the ugly ducklings of the apple family. Don’t let their unassuming appearance fool you; when handled correctly this autumn fruit is absolutely delicious!

Ingredients:

1/2 cup pitted dates
1 cup water
1.5 cm piece root ginger, peeled
1 orange, peeled and quartered
2 large quinces, peeled, quartered and cored
3/4 cup plant milk yoghurt (I make my own from Bonsoy and non-dairy culture)
1 tsp ground cardamom

Method:

Thermomix method

Blend dates, ginger and water on speed 9 for 5 seconds. Cook at 100°C for 5 minutes on speed 3. Add orange and blend on speed 9 for 30 seconds or until smooth. Reserve 1/3 cup of sauce for yoghurt topping.

Conventional method

Simmer dates, minced ginger and water for 5-8 minutes or until dates are soft. Transfer to a food processor and blend on top speed until smooth. Reserve 1/3 cup of sauce for yoghurt topping.

Arrange quartered quinces in a casserole dish. Pour orange-ginger sauce over the quinces. Cover with casserole lid or foil and bake for 1-1.5 hours, or until quince is very tender.

Stir reserved 3/4 of orange-ginger sauce into yoghurt, along with cardamom.

Spoon cooked quince into serving bowls, and top with yoghurt.