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French fruity bagels served with poached quinces & honey Greek yoghurt
French fruity bagels served with poached quinces & honey Greek yoghurt

Ingredients

  • 1 cup Greek yoghurt
  • ¼ cup runny honey
  • 4 eggs, lightly whisked
  • 2 Tbsp milk
  • 2 tsp vanilla sugar (or ¼ tsp vanilla essence and 2 tsp sugar)
  • 6 good-quality fruit bagels, cut in half (or good-quality fruit bread)
  • Butter, for cooking
  • Poached quinces (see recipe below)
  • ¼ cup vanilla sugar, to serve (or use caster sugar)
  • Poached quinces
  • 6 quinces, quartered and cored
  • 1 vanilla bean, split down the centre
  • Juice 1 lemon
  • ½ cup honey
  • ½ cups sugar
  • 600ml water

French fruity bagels served with poached quinces & honey Greek yoghurt

Sarah Bowman
  • Serving size: Serves 6
  • Cooking time: More than 2 hours
Method

Mix the yoghurt and honey together and set aside.

Whisk the eggs, milk and 2 tsp vanilla sugar together in a bowl.

Dip the bagels in the egg mixture. Heat a little butter in a large heavy-based frying pan and cook bagels on both sides until golden (about 2 minutes on each side).

To serve, place the bottom half of bagels on serving plates, top with a generous dollop of honey yoghurt and add 4 quince quarters. Put bagel tops in place, sprinkle with vanilla sugar and serve.

Poached quinces

Preheat oven to 120°C. Place all ingredients in a heavy-based roasting dish and cover with a lid.

Roast for 5 hours, stirring every hour, until the quinces are a rich red colour. Serve either warm or chilled with French Fruity Bagels and Honey Greek Yoghurt.

From Taste magazine, May 2009.

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