Baked Quince With Yoghurt Food

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BAKED QUINCE WITH CINNAMON



Baked Quince with Cinnamon image

This is a very easy and flavorful autumn dessert. You can substitute any fruit liqueur or sweet red wine for the port. Serve with whipped cream or ice cream.

Provided by constantina

Categories     World Cuisine Recipes     European     Greek

Time 1h

Yield 6

Number Of Ingredients 7

3 quince, unpeeled, washed, halved and cored
18 whole cloves
1 ½ cups water
½ cup port wine
3 cinnamon sticks
⅓ cup white sugar
⅓ cup heavy cream, whipped

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Press three cloves into each quince half. Place the fruit in a roasting pan cut-side down. Add the water, wine, and cinnamon sticks to the pan; sprinkle the sugar over the quince.
  • Bake the fruit in the preheated oven until lightly browned, about 35 to 40 minutes. Turn the quince right-side up and bake until tender, about 10 more minutes.
  • Remove the pan from the oven and let the quince cool slightly. Transfer each quince half to a plate and drizzle with a tablespoon of juices from the roasting pan and a dollop of whipped cream.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 22 g, Cholesterol 18.1 mg, Fat 5.1 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 17.8 mg, Sugar 11.3 g

BAKED LEEKS WITH CHEESE AND YOGURT



Baked Leeks with Cheese and Yogurt image

Make and share this Baked Leeks with Cheese and Yogurt recipe from Food.com.

Provided by basia1

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
8 small leeks (about 1 1/2 lbs.)
2 small eggs or 1 large egg, beaten
5 ounces fresh goat cheese
1/3 cup plain yogurt
1/2 cup grated parmesan cheese
1/2 cup fresh white breadcrumbs or 1/2 cup brown breadcrumbs
salt & freshly ground black pepper

Steps:

  • Preheat oven to 350*F.
  • Butter a shallow ovenproof dish.
  • Trim the leeks, cut a slit from the top to bottom and rinse well under cold water.
  • Place the leeks in a saucepan of water, brind to a boil, and simmer gently for 6-8 minutes, until just tender.
  • Remove and drain well using sloted spoon.
  • Arrange (line'em up) in the prepared dish.
  • Beat the eggs with the goat cheese, yogurt, and half the Parmesan cheese.
  • Season well with salt and pepper.
  • Pour the cheese and yogurt mixture over the leeks.
  • Mix the breadcrumbs with the remaining Parmesan cheese, and sprinkle over the sauce.
  • Back for 35-40 minutes, until the top is crisp and golden brown.

Nutrition Facts : Calories 396.9, Fat 23.1, SaturatedFat 14.2, Cholesterol 135.2, Sodium 523.7, Carbohydrate 30.5, Fiber 3.3, Sugar 9.3, Protein 18.6

BAKED QUINCE WITH YOGHURT



Baked Quince With Yoghurt image

The quince turns a lovely pinkish colour when baked. The yoghurt gives a cool - tart contrast to the sweetness of the fruit. The walnuts add crunch. Delicious - especially in winter.

Provided by evelynathens

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

4 large quinces
water
1/3 cup honey (if you have Greek thyme honey, definitely use it!)
3 -4 tablespoons fresh-squeezed and strained lemon juice
2 cups strained Greek yogurt or 2 cups sour cream
1/2 cup chopped lightly toasted pine nuts or 1/2 cup walnuts
cinnamon

Steps:

  • Preheat oven to 350°F.
  • Peel the quinces and halve lengthwise.
  • Using a sharp paring knife or spoon scoop out the core and seeds.
  • Place the quince cut side down on a shallow baking sheet.
  • Pour a little water into the pan to keep the quinces from burning.
  • Combine the honey and lemon juice and pour evenly over the quince.
  • Bake, uncovered, until tender, about 45-60 minutes (depending on the size of the quince).
  • Remove and cool.
  • Place each quince half on a small serving dish.
  • Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend.
  • Fill with a tablespoonful or two of yoghurt or sour cream.
  • Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.

Nutrition Facts : Calories 127.3, Fat 5.8, SaturatedFat 0.4, Sodium 2.6, Carbohydrate 20.3, Fiber 1.2, Sugar 12, Protein 1.4

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