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:
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.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.