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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	12	cups		0.0	0.0	0.0	0.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
honey	1/2	cup		-	-	-	-
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
lemon	1		zested	1.2808	0.4116	0.0486	0.0132
quince	12			-	-	-	-
almond	1/4	cup	chopped	481.78	0.0	0.0	54.5
yogurt	1	cup		149.45	11.417	8.5015	7.9625

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