HONEY-POACHED QUINCES
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
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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