Middle Eastern · Dessert
Baked Quince with Honey-Saffron Syrup
A lightened take on the Middle Eastern classic of whole quince slow-baked in sugar syrup: here tender baked pear stands in, bathed in a honey-saffron-cardamom syrup, finished with fresh raspberries, a cooling spoon of Greek yogurt and chopped pistachio instead of a heavy sugar glaze.
$3
12 minsPrep
35 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
135Calories
3.7gProtein
3.3gFat
25.3gCarbs
18gSugar
4.5gFiber
11mgSodium
3mgChol
1gSat Fat
218mgPotassium
46mgCalcium
0.5mgIron
0.1mcgVitamin B12
10.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Mint Tea (Moroccan)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F).
2
Halve and core the 170g pear and place cut-side up in two individual baking dishes.
3
Warm the 40g water with the honey, saffron and ground cardamom in a small pan until the honey dissolves, then stir in the lemon juice.
4
Pour the warm syrup evenly over the pear halves.
5
Cover loosely with foil and bake for 25 minutes, then uncover and bake a further 10-15 minutes, basting once with the syrup, until the fruit is tender and lightly caramelised at the edges.
6
Remove from the oven and let rest 5 minutes.
7
Scatter the raspberries over the hot fruit so they soften slightly, then top each dish with a spoonful of Greek yogurt and a scatter of chopped pistachio just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g halved and cored (standing in for quince, which is unavailable raw in this palette) pear
- 0.6 oz18g warmed with water and saffron into a thin syrup honey
- 1.4 oz40g for the syrup water
- 0 oz0.1g steeped in the warm syrup saffron
- 0 oz0.5g ground, stirred into syrup cardamom
- 0.3 oz8g lemon juice
- 1.4 oz40g halved raspberry
- 1.8 oz50g spooned over just before serving greek yogurt
- 0.3 oz8g roughly chopped, scattered to finish pistachio
