Baked quinces with yoghurt and pistachios

Baked quinces with yoghurt and pistachios

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
100g pistachios
2kg quinces
2 cups sugar
250g greek-style plain yoghurt

Method

  1. Preheat the oven to 160°C. Spread the pistachios on a baking tray. Roast for 10 minutes, or until fragrant. Roughly chop the cooled pistachios.
  2. Increase the oven to 180°C. Wash and scrub the quinces, then cut them in half and place in a baking dish, cut-side down. Sprinkle the quinces with the sugar and 750 ml water. Cover with a sheet of foil and bake for 2 hours. Turn the quinces over and bake for a further 1 hour, checking that they don’t burn. The quinces should be ruby coloured when they are cooked.
  3. Remove the cores from the quinces. Spoon the quinces into serving bowls and top with the yoghurt and pistachios.

Note

  • Store any leftover quinces in an airtight jar in the refrigerator for up to a week. Serve for breakfast or dessert.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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