(4 portions, 45-60 minutes)

  • 4 quinces, halved
  • 2 litres water
  • 800 g (1000 ml sugar)
  • 2 star anise
  • 1 cinnamon stick
  • Juice of 1 lemon

Mix sugar and water in a saucepan. Add rest of ingredients and quinces. Bring to the boil and reduce heat to a slow simmer. Simmer about 45-60 minutes or until the quinces are pink and almost transparent.

HINT: You can add water to the bobotie because ostrich meat contains little fat and is dry. You can also fry bacon and add it to the dish.