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.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 4  large quinces
•  water
• 1⁄3 cup honey (if you have Greek thyme honey, definitely use it!)
• 3 -4  tablespoons  fresh-squeezed and strained lemon juice
• 2  cups  strained  Greek yogurt or 2  cups sour cream
• 1⁄2 cup  chopped lightly toasted pine nuts or 1⁄2 cup walnuts
•  cinnamon

Directions

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.