Peel the quinces, cut them into slices and simmer in water with sugar and star anise (or cinnamon) for 20 minutes or until tender. (If you use preserved quinces or other soft fruit, skip this step.)
Preheat the oven to 200°C. Put the butter in a 10 x 10 cm ovenproof dish and put it in the oven to melt.
Mix the flour, baking powder, a pinch of salt and half the castor sugar. Gradually add the milk and stir with a wooden spoon until you have a smooth batter.
Pour the batter onto the melted butter in the ovenproof dish. Don’t stir. Put the quince slices on top of the batter and sprinkle the rest of the sugar on top.
Put the dish in the oven, close the oven door, and turn down the temperature to 180 °C. Bake for 30 – 40 minutes or until the sides of the cobbler have caramelised.
Cook’s tip: If you’re in a hurry, use tinned fruit or fresh guavas. In summer, use fresh peaches or apricots.
Recipe and styling: Aletta Lintvelt
Photography: Myburgh Du Plessis