Baked Quince With Yoghurt Recipes
BAKED QUINCE WITH CINNAMON
This is a very easy and flavorful autumn dessert. You can substitute any fruit liqueur or sweet red wine for the port. Serve with whipped cream or ice cream.
Provided by constantina
Categories World Cuisine Recipes European Greek
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water, wine, and cinnamon sticks to the pan; sprinkle the sugar over the quince.
- Bake the fruit in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes.
- Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 22 g, Cholesterol 18.1 mg, Fat 5.1 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 17.8 mg, Sugar 11.3 g
BAKED QUINCE, FRENCH STYLE
Provided by Mimi Sheraton
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Peel and hollow out cores of quinces, being careful not to pierce bottom of fruit.
- Sprinkle each with lemon juice as you go.
- Stand quinces in buttered gratin dish.
- Mix together to a cream 2/3 cup sugar, 1/2 cup butter and 3 generous tablespoons heavy cream.
- Stuff quinces with mixture; if some is left, add halfway through cooking.
- Top each quince with sprinkling of sugar.
- Bake 1 hour or until quinces are tender.
BAKED QUINCE WITH YOGHURT
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.
Provided by evelynathens
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Peel the quinces and halve lengthwise.
- Using a sharp paring knife or spoon scoop out the core and seeds.
- Place the quince cut side down on a shallow baking sheet.
- Pour a little water into the pan to keep the quinces from burning.
- Combine the honey and lemon juice and pour evenly over the quince.
- Bake, uncovered, until tender, about 45-60 minutes (depending on the size of the quince).
- Remove and cool.
- Place each quince half on a small serving dish.
- Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend.
- Fill with a tablespoonful or two of yoghurt or sour cream.
- Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.
Nutrition Facts : Calories 127.3, Fat 5.8, SaturatedFat 0.4, Sodium 2.6, Carbohydrate 20.3, Fiber 1.2, Sugar 12, Protein 1.4
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