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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Firm fruit like Bosc pears or Golden Delicious apples can be prepared similarly; poach them for 30 minutes. Ingredients:
12 cups water |
3/4 cup sugar |
1/2 cup mild honey |
1/3 cup fresh lemon juice |
zest strips from 1 lemon 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 |
Directions:
1. 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.
2. 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. Pass the Kourambiedes separately.
3. Make Ahead: The poached quinces can be refrigerated in the honey syrup for up to 3 days.
4. Serve With: Kourambiedes
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