Quince Dessert

Method6 steps

1. 1

   Step 1: Wash and peel the quinces (3). Halve and remove seed cores, keeping the whole seeds aside. Rub the six peeled halves with the listed lemon juice (2 tbsp) to prevent browning.

   Uses 3 Quinces (medium size) · 2 tbsp lemon juice · Water for washing whole quinces

2. 2

   Step 2: Cut a thin slice from the bottom of each quince half so it stands flat. Juice the one pomegranate and set its juice aside; the source gives no measured juice volume.

   Uses Lemon-coated quince halves · 1 Pomegranate (medium size)

3. 3

   Step 3: Arrange the halves core-side up in the pan. Distribute reserved whole quince seeds and the whole cloves (8) between their centres for the source infusion. Keep seeds whole and remove these hard infusion ingredients before serving.

   Uses Flat-bottomed quince halves · Reserved whole quince seeds · 8 whole cloves (spice), not garlic

4. 4

   Step 4: Spread the sugar (150 g) evenly over the quince halves. Pour the 2 cups of water and pomegranate juice to the pan and put cinnamon stick (1) in the pan and close the lid.

   Uses Arranged quince halves with whole infusion seeds and cloves · Prepared juice from one pomegranate · 150 g sugar · 2 cups water · 1 cinnamon stick

5. 5

   Step 5: Bring to a boil, reduce to low heat and cover. Simmer about 40 minutes, then gently turn each half and simmer another 40 minutes, until quinces are tender and syrup thickens.

   Simmer first side40minutes, then turn for another40 · 40 minUses Quince halves in sweetened pomegranate cooking liquid

6. 6

   Step 6: Turn off heat and let the cooked fruit cool in its pan. Remove all whole quince seeds, cloves and cinnamon before serving. Arrange the six cooled halves on plates with their syrup and a scoop of plain clotted cream each. Top with optional crushed pistachios and/or walnuts. Refrigerate if holding for later service.

   Uses Tender quince halves and thickened syrup · A scoop plain clotted cream for each served quince half; amount unspecified · Some crushed pistachios and/or walnuts for topping, optional