Kate lamont's citrus quinces

6 servings

Ingredients

Quantity Ingredient
4 Quinces
375 millilitres Sweet white wine
1 cup Sugar
Seeds scraped from 1/2 vanilla pod; (or 1/2 tsp vanilla
; essence)
1 Cinnamon stick
2 Lime leaves; (or 1 lemon leaf)
; optional
1 Sweet grapefruit
1 Orange
1 Lemon
1 Lime
300 millilitres Natural yoghurt; (thickened by
; straining in clean
; cotton or muslin
; for at least 4
; hours)
1 tablespoon Honey
6 Mint leaves; finely chopped (6
To 7)

Directions

GRATED RIND AND JUICE OF

TO SERVE

Put sugar, wine, vanilla, lime or lemon leaves (if using), cinnamon, and citrus juice and peel, in saucepan which will not react with acid in the citrus and wine (such as stainless steel or glass) and bring to the boil to make a poaching syrup.

Peel quinces and cut into thick slices and put immediately into syrup to prevent discolouration.

Poach quinces for at least an hour, until they are tender.

Meanwhile, mix thickened yoghurt with honey.

Allow quinces to cool and serve with yoghurt, garnished with mint.

Leftover potential: Keeps for two or three days in the refrigerator and may be served cold or reheated.

Converted by MC_Buster.

Per serving: 162 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 43g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 0 Fat; 2½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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