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Honey-Poached Quinces

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  2 Hours 25 Minutes
  12 Servings
Firm fruit like Bosc pears or Golden Delicious apples can be prepared similarly; poach them for 30 minutes.
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
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. Pass the Kourambiedes separately.

MAKE AHEAD: The poached quinces can be refrigerated in the honey syrup for up to 3 days.

SERVE WITH: Kourambiedes.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   12 Servings
Calories: 217
Fat. Total: 2g
Fiber: 4g
Carbohydrates, Total: 52g
Sodium: 17mg
% Cal. from Fat: 8%
Cholesterol: 3mg
Protein: 2g
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