Poached Quince with Pomegranate (in oven)

Tender Poached Quince slices in the oven, swimming in rosy, sweet, and tangy syrup of pomegranate, honey, and orange!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 180°C / 360°F.
2. 2Prepare 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. 3Place the quince in a baking dish or baking pan. Arrange the slices so they fit in a single layer.
4. 4Toss the pomegranate seeds in the pan, around the quince.
5. 5Drizzle with honey, pour in pomegranate and orange juice, and the water.
6. 6Cover with aluminum foil and bake for 45 minutes.
7. 7Uncover and bake for 30 more minutes, until the liquid in the pan reduces into a thin syrup.
8. 8Transfer quince to a plate. Pass the syrup through a fine mesh sieve. Press or squeeze the pomegranate seeds.
9. 9Serve 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.