Almost at their destination

QUINCE #2: How long have we been sitting in these boat-like things on the table for? Because, just between you and I, the guy next to me is getting kinda whiffy. Letting off some ethylene or something, and smelling ripe. Can we change spots?

QUINCE #1: Two weeks. But don't worry kids, we'll be at our destination soon.

QUINCE #3: Where are we going?

QUINCE #1: Some place called 'Oven baked in sugar syrup'.

ALL OTHER QUINCES: Ooooooooh!

QUINCE #4: What's the hold up already? Why aren't we there yet?

QUINCE #1: Word in the fruit bowl is that she's waiting for a rainy day. Apparently it takes 6 hours to get to 'Oven baked', so she wants it all cold out so it's nice and cosy inside with the oven on.

QUINCE #2: Well it's certainly cold enough now. Is it warm where we're going?

QUINCE #1: Sure is. A balmy 160 C.

QUINCE #3: Oooooh, lovely! Sounds so tropical!

QUINCE #1: Well it's funny you mention that, sweetheart, (nice stem, by the way), as I think it is. We're meeting some characters there called Raw Caster Sugar and Vanilla Bean, which sounds pretty darn tropical to me.

QUINCE #3 (sighing happily): This sure has been some adventure since leaving the tree. I know that we're all going to get along just fine!

Oven baked quinces in sugar syrup

6 quinces, peeled and thickly sliced

3 cups water

2 cups raw caster sugar

1 vanilla bean

1 - Place sugar and water in a saucepan, and bring to the boil. Simmer gently until all the sugar is dissolved.

2 - Preheat oven to 160 C. Place quinces in a casserole dish, then add the vanilla bean, firstly scraping out the seeds. Pour over the sugar syrup, then cover the dish tightly.

3 - Place in oven and cook for 6 hours, or until the quinces are a deep ruby colour. Every few hours take the quinces out and turn them over, covering with syrup.

Serve with yoghurt, cream, on porridge etc. Delish!