Finger Lickin’ Good Stewed Quince Dessert

Put 100ml of water into a small pan and heat it. Pour sucanat in and stir until dissolved then remove from heat.

Chop quinces into bite-size pieces; remove the inner, hard core.

Add oil into another pan over medium heat. Pour in the sucanat sauce. Add chopped quinces. Boil for 10 minutes over medium heat.

Then add a pinch of sea salt, the dissolved flour (dissolve the flour in 50 ml of water before adding it), cinnamon, ground cloves, raisins, vanilla and rum extracts.

Boil for another 5 minutes. Don’t forget to stir continuously to avoid burning the sauce.

Serve either hot or cold.