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.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F.
- 2Peel the quinces and halve lengthwise.
- 3Using a sharp paring knife or spoon scoop out the core and seeds.
- 4Place the quince cut side down on a shallow baking sheet.
- 5Pour a little water into the pan to keep the quinces from burning.
- 6Combine the honey and lemon juice and pour evenly over the quince.
- 7Bake, uncovered, until tender, about 45-60 minutes (depending on the size of the quince).
- 8Remove and cool.
- 9Place each quince half on a small serving dish.
- 10Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend.
- 11Fill with a tablespoonful or two of yoghurt or sour cream.
- 12Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.
Browse Our Top Dessert Recipes
Nutritional Facts for Baked Quince With Yoghurt
Serving Size: 1 (74 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 127.3
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 2.6 mg
- Total Carbohydrate 20.2 g
- Dietary Fiber 1.2 g
- Sugars 12.0 g
- Protein 1.4 g
The following items or measurements are not included: