Marmelo assado com romã

Ingredientes

• 2 large quince (weighing about 750-850 grams (1.6 to 1.8 pounds), both)
• 1 lemon (cut into wedges)
• 160 grams (1/2 cup) honey
• 150 grams (1 cup) pomegranate seeds
• 125 ml (1/2 cup) pomegranate juice (or grape juice)
• 60 ml (1/4 cup) fresh orange juice
• 80 ml (1/3 cup) water
• Greek yogurt
• ground walnuts (or pecans)
• ground cinnamon

Modo de preparo

1. 1

   Preheat oven to 180°C / 360°F.

2. 2

   Prepare the quince. Rub the skin with a tea towel. Cut it in half with a sharp knife. Then cut each half into 4 slices. Cut and remove the centres containing the seeds (the same way as you do with apples). Rub each piece with lemon to prevent it from darkening in colour.

3. 3

   Place the quince in a baking dish or baking pan. Arrange the slices so they fit in a single layer.

4. 4

   Toss the pomegranate seeds in the pan, around the quince.

5. 5

   Drizzle with honey, pour in pomegranate and orange juice, and the water.

6. 6

   Cover with aluminum foil and bake for 45 minutes.

7. 7

   Uncover and bake for 30 more minutes, until the liquid in the pan reduces into a thin syrup.

8. 8

   Transfer quince to a plate. Pass the syrup through a fine mesh sieve. Press or squeeze the pomegranate seeds.

9. 9

   Serve while still warm, drizzled with its syrup, and sprinkled with ground walnuts and ground cinnamon. Or cool the quince to room temperature, then refrigerate (cold is a great topping to Greek yogurt). NOTE:If you want a thicker syrup, you can place it in a saucepan and cook it on the stovetop until it thickens. Or simply mix some extra honey into it.