Bakedquincewithyoghurt Recipes

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE

Steps:

• For the baked yogurt: Preheat the oven to 275 degrees F.
• Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
• For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
• To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

EASY QUICHE MADE WITH YOGURT

Steps:

• PLAIN:.
• Preheat oven to 350°F.
• Fill crust(s) with dry beans or marbles and bake 10 minutes.
• Combine eggs and yogurt, set aside.
• Sweat onions in butter or oil, season with salt, pepper and nutmeg.
• Put bacon and onion into crust(s), pour egg mixture over, sprinkle cheddar on top.
• Bake in 350°F oven for 40 minutes.
• Note: If you want to freeze quiche, bake only 20 minutes. Cool, package and freeze.
• To finish, bring to room temperature and finish baking at 350°F for 10 minutes.
• Serve lukewarm/room temperature.
• FANCY:.
• Feel free to add cooked broccoli, spinach, ham, artichoke hearts, crab, or whatever you want, Bear in mind though, the additions increase the amount of the filling. You may need more crusts!

BAKED QUINCE WITH CINNAMON

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.

BAKED QUINCE, FRENCH STYLE

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

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.