- To poach the quince, place water, sugar, vanilla bean and lemon in a large saucepan over high heat and bring to the boil.
- 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.
- 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.
- 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.
