|
|
|
|
 |
|
|
|
| General Category : Desserts |
|
| Food Group : Fruits |
|
| Cuisine Type : Greek |
|
| Preparation Method : Saute |
|
|
|
|
| Available at the same time as apples, fragrant quinces look like slightly pear-shaped apples with yellow skins. They are too tannic to eat raw but can be cooked any way you would cook apples. Greeks use quinces often, usually in the form of a preserve that they serve over ice cream or yogurt. These gently sautéed, sweetly spiced slices of quince are delicious served with Drained Goat's Milk Yogurt (see recipe link at bottom of page) drizzled with honey. |
|
|
Ingredients
|
|
• |
2 or 3 large quinces (2 lb/1 kg) or 6 tart apples |
|
|
• |
4 tsp (20 mL) lemon juice |
|
|
• |
1/4 cup (60 mL) butter |
|
|
• |
1/3 cup (75 mL) granulated sugar |
|
|
• |
1/2 tsp (2 mL) cinnamon |
|
|
|
|
|
|
Preparation
|
|
Peel, core and slice quinces into thin wedges; toss with lemon juice and set aside.
In large skillet over medium heat, melt together half each of the butter, sugar and cinnamon; add half of the quinces. Sauté over medium-high heat until tender, golden and syrupy, 5 to 10 minutes; transfer to bowl. Repeat with remaining butter, sugar, cinnamon and quinces. Return first batch of quinces to pan; cook, stirring, until heated through.
Makes 6 to 8 servings.
|
|
|
Nutritional information
|
|
| Per each of 8 servings: about 148 cal, 1 g pro, 6 g total fat (4 g sat. fat), 26 g carb, 2 g fibre, 18 mg chol, 64 mg sodium. % RDI: 1% calcium, 6% iron, 6% vit A, 20% vit C, 1% folate. |
|
|
|
|
|
Source
|
|
Homemakers Magazine: September 2004
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
