Quince & Cinnamon Breakfast Oats

1. 1
   prep · ~5 min

   Peel, core, and dice the quince.

   Quince is firm, so use a sharp knife. Cut each quince into small, even dice, about 1 cm cubes, so they soften quickly.

   TIPWork quickly once cut — quince flesh oxidizes and turns brown. Tossing the dice in a little lemon juice helps, but it's not necessary as they'll cook down.
2. 2
   simmer · ~12 min

   Simmer the quince with cinnamon.

   1.In a medium saucepan, combine diced quince, 1 cup water, 1 tablespoon honey, and the cinnamon stick.

   2.Bring to a boil over medium-high heat, then reduce heat to low.

   3.Cover and simmer gently, stirring occasionally, until the quince is tender and has turned a rosy pink, about 10 to 12 minutes.

   TIPThe color transformation from pale yellow to blush pink is a sign the quince is perfectly cooked. Add a splash of water if the pan becomes too dry.
3. 3
   boil · ~7 min

   Cook the oats.

   1.Remove the cinnamon stick from the quince pan and discard.

   2.Add the rolled oats, milk, and a pinch of salt to the saucepan with the stewed quince.

   3.Stir well and bring the mixture to a gentle bubble over medium heat.

   4.Reduce heat to low and cook, stirring frequently, for 5 to 7 minutes until the oats are creamy and tender.

   TIPStir the oats often and scrape the bottom of the pan to prevent sticking. For a looser porridge, add an extra splash of milk near the end of cooking.
4. 4
   mix · ~1 min

   Finish with butter and honey.

   Remove the saucepan from the heat. Stir in the butter and the remaining 1 tablespoon of honey until melted and fully incorporated.

5. 5
   assemble · ~2 min

   Ladle into bowls and add toppings.

   1.Divide the oatmeal evenly among four serving bowls.

   2.Sprinkle each bowl with chopped walnuts and a light dusting of cinnamon powder.

   3.Drizzle with extra honey if desired and serve immediately.

   TIPA splash of cold milk or cream on top right before serving creates a lovely contrast with the hot porridge.

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