Greek cuisine · Desserts & Sweets

Kydoni sto Fourno (Baked Quince)

Halved quinces baked soft in the oven with honey, cinnamon and walnuts, until the juice caramelizes.

Ingredients · for 4 servings

• 1 kg quinces
• 120 g honey
• 100 g walnuts
• 50 g butter
• 2 tsp cinnamon
• 200 ml water
• 1 lemon
• 2 tbsp brown sugar
• 1 pinch salt

Instructions

1. Rub the fuzz off the quinces with a cloth, wash thoroughly, halve, and generously scoop out the hard core with a spoon so a hollow forms.
2. Rub the cut surfaces immediately with the lemon juice so they don't brown, and place the halves opening-up in a baking dish.
3. Roughly chop the walnuts and mix with the honey, cinnamon, brown sugar and salt into a thick paste.
4. Fill the hollows with the nut mixture, top each with a small knob of butter, and pour the water at the edge of the dish so the quinces don't burn underneath.
5. Cover the dish with foil and bake at 180 °C top/bottom heat for 45 min, then remove the foil and cook uncovered for another 15–20 min, until the quinces are soft and the juices have reduced to a dark syrup.
6. Pour the pan syrup over the halves and serve lukewarm, with a spoonful of yogurt if desired.