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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F. | 2. Peel the quinces and halve lengthwise. | 3. Using a sharp paring knife or spoon scoop out the core and seeds. | 4. Place the quince cut side down on a shallow baking sheet. | 5. Pour a little water into the pan to keep the quinces from burning. | 6. Combine the honey and lemon juice and pour evenly over the quince. | 7. Bake, uncovered, until tender, about 45-60 minutes (depending on the size of the quince). | 8. Remove and cool. | 9. Place each quince half on a small serving dish. | 10. Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend. | 11. Fill with a tablespoonful or two of yoghurt or sour cream. | 12. Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quince	4			-	-	-	-
water				-	-	-	-
honey	1/3	cup		-	-	-	-
lemon juice	3 -4	tablespoons	fresh-squeezed strained	0.0	0.0	0.0	0.0
cream	2	cups	strained sour	1584.0	31.92	17.424	166.46400000000003
pine nut	1/2	cup	chopped toasted	454.275	8.829	9.2407	46.1498
cinnamon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.