This is one of my regular Autumn 'dinner party desserts'. It has an Arabic feel and it never fails to please. You need:
- 2 quinces (enough for 8 people)
- a tub of greek yogurt
- two tablespoons of honey
- 4 tablespoons of sugar
- 1 tablespoon of orange blossom water
- a handful of shelled (unsalted) pistachios (chopped)
- half a tablespoon of pink pepper
- 2 tablespoons of pomegranate seeds
- two tablespoons of lemon juice
Peel and quarter the quinces, getting rid of the core. Put them and the lemon juice in a pan with water (just enough to cover them) over medium heat. Once the water is boiling let it all simmer for 40 minutes more or less until the quinces are soft. Take the quinces off the liquid and reserve them.
Separately put one glass and a half of the water where you have boiled the quinces on a sauce pan. Add the pepper, sugar and orange blossom water. Heat it and let it all simmer for 20-25 minutes until it reduces in volume by two thirds. Once it is ready put it aside and let it cool down.
When you are going to serve this dish just put a quarter of a quince in a bowl. Add a kernel of greek yogurt beside the quince. Drizzle two tablespoons of syrup and a teaspoon of honey on top of the quince and yogurt. And sprinkle the pistachios and pomegranate seeds on top. That is all.