Honey Poached Quinces Recipes

HONEY-POACHED QUINCES

Honey-Poached Quinces image

ZWT7 South America. Membrillo as the quince is called in Spanish is a fruit widely used in Portugal, Argentina, Chile, Mexico, Spain, Uruguay and Venezuela. Firm fruit like Bosc pears or Golden Delicious apples can be prepared similarly; poach them for 30 minutes. From Grace Parisi on http://www.foodandwine.com.

Provided by UmmBinat

Categories Dessert

Time 2h35m

Yield 12 , 12 serving(s)

Number Of Ingredients 8

Ingredients

12 cups water (This is the correct amount)
3/4 cup sugar
1/2 cup mild honey
1/3 cup fresh lemon juice
1 lemon, zested (removed with vegetable peeler)
12 medium quinces (6 ounces each, peeled, quartered and cored)
1/4 cup chopped almonds
1 cup whole milk yogurt, for serving

Steps:

In a large pot, combine the water with the sugar, honey, lemon juice and lemon zest and bring to a boil, stirring occasionally, until the sugar dissolves.
Add the quinces and return to a boil.
Cover partially and cook over low heat until tender, about 2 hours.
Remove the quinces with a slotted spoon.
Boil the syrup until it is reduced to 4 cups, about 20 minutes.
Return the quinces to the syrup while it cools.
Meanwhile, in a small heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes.
Transfer to a plate to cool.
Serve the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with almonds.
MAKE AHEAD:.
The poached quinces can be refrigerated in the honey syrup for up to 3 days.

Nutrition Facts : Calories 176.2, Fat 2.3, SaturatedFat 0.6, Cholesterol 2.6, Sodium 30.8, Carbohydrate 40.7, Fiber 2.2, Sugar 25.5, Protein 1.8

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