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Honey-Poached Quinces

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“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.”
READY IN:
2hrs 35mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

  • 12 cups water (This is the correct amount)
  • 34 cup sugar
  • 12 cup mild honey
  • 13 cup fresh lemon juice
  • 1 lemon, zested (removed with vegetable peeler)
  • 12 medium quinces (6 ounces each, peeled, quartered and cored)
  • 14 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.
  2. Add the quinces and return to a boil.
  3. Cover partially and cook over low heat until tender, about 2 hours.
  4. Remove the quinces with a slotted spoon.
  5. Boil the syrup until it is reduced to 4 cups, about 20 minutes.
  6. Return the quinces to the syrup while it cools.
  7. Meanwhile, in a small heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes.
  8. Transfer to a plate to cool.
  9. Serve the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with almonds.
  10. MAKE AHEAD:
  11. The poached quinces can be refrigerated in the honey syrup for up to 3 days.

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