1. In a large pot, combine the water with the sugar, honey, lemon juice and lemon zest and bring to a boil, stirring occasionally, until the sugar dissolves. 2. Add the quinces and return to a boil. 3. Cover partially and cook over low heat until tender, about 2 hours. 4. Remove the quinces with a slotted spoon. 5. Boil the syrup until it is reduced to 4 cups, about 20 minutes. 6. Return the quinces to the syrup while it cools. 7. Meanwhile, in a small heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes. 8. Transfer to a plate to cool. 9. Serve the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with almonds. 10. MAKE AHEAD: 11. The poached quinces can be refrigerated in the honey syrup for up to 3 days. ---------------------------------------------------------------------------
Nutrition
Ingredients
