Baked Quince With Yoghurt

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The quince turns a lovely pinkish colour when baked. The yoghurt gives a cool - tart contrast to the sweetness of the fruit. The walnuts add crunch. Delicious - especially in winter.

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Steps

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Preheat oven to 350f.

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Peel the quinces and halve lengthwise.

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Using a sharp paring knife or spoon scoop out the core and seeds.

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Place the quince cut side down on a shallow baking sheet.

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Pour a little water into the pan to keep the quinces from burning.

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Combine the honey and lemon juice and pour evenly over the quince.

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Bake , uncovered , until tender , about 45-60 minutes.

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Remove and cool.

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Place each quince half on a small serving dish.

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Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend.

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Fill with a tablespoonful or two of yoghurt or sour cream.

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Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.

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Ingredients

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quinces, water, honey, lemon juice, greek yogurt, pine nuts, cinnamon