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This spicy quince is best served warm; it is delicious with vanilla ice cream or lovely as a filling for pancakes or easy to serve just with cream of natural yoghurt.
50g (2oz) butter
750g (1 1/2lb) quinces, peeled, cored and diced into small cubes
100g (4oz) light muscovado sugar
40g (1 1/2oz) sultanas
1 teaspoon ground cinnamon
Achieving the perfect results
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.