Poached quinces with orange flower water

Poached quinces with orange flower water

Kydónia may portókali nero louloudíon

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

I was amazed to see quinces in the market in Greece. Although it was autumn, the weather was very hot and I think of quinces as a winter fruit. They well reward the time they take to cook. Try matching them with the Greek creamed rice.

Ingredients

Quantity Ingredient
1.25 litres water
5 cups caster sugar
4 quinces, peeled, cut into quarters and cored
2-3 strips orange zest
1 tablespoon lemon juice
1 teaspoon orange flower water, to taste
greek-style natural yoghurt, to serve

Method

  1. Combine the water and sugar in a large saucepan and stir over a medium heat without boiling until the sugar dissolves, then bring to the boil for 1 minute.
  2. Reduce the heat to low and, when the mixture is simmering, add the quinces, orange zest and lemon juice. Simmer, partially covered, for about 2 hours, or until the quinces are rosy and tender. Check from time to time, to ensure the mixture is simmering, adjusting the heat up or down as needed.
  3. Remove the quinces from the liquid and boil the liquid to reduce to thick syrup. Add the orange flower water.
  4. Serve the quinces warm, at room temperature or cold with a dollop of yoghurt. Drizzle with the syrup.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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