Quinces in Syrup

How to prepare quinces in syrup

1. Peel the lemon zest using a vegetable peeler. Peel the quinces using the same vegetable peeler. Cut in half and remove the cores (I used a melon baller to scoop out the center). As you clean them, brush with lemon juice to prevent oxidation.
2. In a pot/pan that fits the quince pieces in a single layer, place the peel from the quinces and lemon zest. Then sprinkle 100 g of sugar. Add about 6-7 quince seeds. Place the quinces cut-side up. Add a clove in the hollow of each quince. Sprinkle the remaining sugar over the quinces.
3. Add enough water so that the sugar on the quinces starts to get wet (about 500 ml).
4. Bring the pot to a boil. Reduce heat to low, cover with a lid, and simmer for 1.5 hours. It's essential that the liquid doesn't boil vigorously, just gently bubbles, otherwise the quinces will become mushy.
6. After 1.5 hours, the quinces should be slightly darker in color (a creamy orange) and the syrup should already have an orange tint. Turn them cut-side down (you'll see they're a bit darker underneath; turn them gently, they're already cooked). Add the cinnamon stick and continue simmering, uncovered now, for another 1.5 hours. Make sure the liquid doesn't boil vigorously. The syrup will slowly reduce, thicken, and darken in color. During this time, about every 20 minutes, baste the top (the part not covered when the liquid reduces) with syrup.
7. Let the contents of the pot cool down, then refrigerate until completely chilled.
8. Mix the yogurt with the cheese, then fold in the whipped cream. Serve the quince halves with yogurt mousse and sprinkle with pistachios or ground walnuts.

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