Honey-Poached Quinces

1. 1

   In a large pot, combine the water with the sugar, honey, lemon juice and lemon zest and bring to a boil, stirring occasionally, until the sugar dissolves.

2. 2

   Add the quinces and return to a boil.

3. 3

   Cover partially and cook over low heat until tender, about 2 hours.

4. 4

   Remove the quinces with a slotted spoon.

5. 5

   Boil the syrup until it is reduced to 4 cups, about 20 minutes.

6. 6

   Return the quinces to the syrup while it cools.

7. 7

   Meanwhile, in a small heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes.

8. 8

   Transfer to a plate to cool.

9. 9

   Serve the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with almonds.

10. 10

    MAKE AHEAD:

11. 11

    The poached quinces can be refrigerated in the honey syrup for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.