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Poached Quince with Porridge

Recipe by Iron Chef Shellie

As the weather gets cooler, it's time for porridge mornings with poached quinces

  • 1 quince
  • 1 litre water
  • 200g caster sugar
  • 1 unwaxed lemon, halved
  • 1 vanilla bean, split
  • 135g rolled oats
  • 620ml milk
  1. To poach the quince, place water, sugar, vanilla bean and lemon in a large saucepan over high heat and bring to the boil.
  2. Peel, quarter and core the quince. Cut each quarter into three slices and place immediately into the poaching liquid. Reduce the heat to a simmer, cover with a lid and cook for around 1½ hours, or until the quinces are cooked and have turned red.
  3. When the quince is ready, make the porridge. Place oats and milk into a medium saucepan over high heat and stir to combine. Bring to the boil then reduce the heat to low. Cook for 2-3 minutes, stirring occasionally until the oats are cooked through.
  4. To serve, divide the porridge between four bowls and top with quince slices and a little of the poaching liquid. Top with a little brown sugar and a pinch of cinnamon.

Serves 4.

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