Sticky Roasted Quince Yoghurt BowlsWith Toasted Walnuts, Extra Virgin Olive Oil, Honey & Sea Salt

There is something rather magical about quince. A fruit that demands patience, rewarding you with the most beautiful ruby hues, a delicate floral fragrance and a flavour somewhere between pear, apple and rose.

Slowly roasted until tender and sticky in a deep crimson quince syrup, then nestled into thick, creamy yoghurt with toasted walnuts, a drizzle of golden honey, fruity extra virgin olive oil and a little flaky sea salt.

A beautiful balance of sweet, tart, creamy and savoury. Simple, seasonal food that feels like a little indulgence, without the fuss.

You can watch the video here

I particularly love serving this while the quince is still slightly warm, creating the most wonderful contrast against the cool, tangy yoghurt.

And don't discard any leftover syrup. It's glorious spooned over porridge, drizzled over Madagascan vanilla ice cream or even added to a cocktail.

A little reminder that some of the most beautiful things in life are worth slowing down for.

Don't be tempted to omit the olive oil or sea salt.

A beautifully fruity extra virgin olive oil lends a gentle pepperiness that cuts through the sweetness of the quince and honey, while the sea salt lifts those delicate floral notes.

yogurt bowl, acai bowl, quince, quince recipe, autumn food, healthy recipe, high protein, low fat, low sugar, easy recipe, breakfast inspo, lunch inspo

Yield: 6

Author: Suze Morrison

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Sticky Roasted Quince Yoghurt Bowls With Toasted Walnuts, Extra Virgin Olive Oil, Honey & Sea Salt

Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M

There is something rather magical about quince. A fruit that demands patience, rewarding you with the most beautiful ruby hues, a delicate floral fragrance and a flavour somewhere between pear, apple and rose.

Slowly roasted until tender and sticky in a deep crimson quince syrup, then nestled into thick, creamy yoghurt with toasted walnuts, a drizzle of golden honey, fruity extra virgin olive oil and a little flaky sea salt.

A beautiful balance of sweet, tart, creamy and savoury. Simple, seasonal food that feels like a little indulgence, without the fuss.

Ingredients

For the Sticky Roast Quince

• 6 large quinces
• 1kg golden caster sugar
• 1 litre water
• 1 whole orange, cut in 4

To serve

• 750g thick Greek yoghurt
• 100g walnut halves
• Runny honey, preferably local
• Good-quality extra virgin olive oil
• Flaky sea salt

Instructions

1. Wash the quinces thoroughly to remove their fuzzy coating.
2. Roughly chop one quince, keeping the skin, core and seeds intact.
3. Place in a large saucepan with the sugar, orange and water. Bring to a gentle boil, stirring until the sugar dissolves, then reduce the heat and simmer for approximately 45–60 minutes, until the syrup begins to take on a beautiful rosy hue.
4. Strain through a fine sieve, discarding the fruit, and return the syrup to the pan. Continue simmering until it begins to thicken and develop a deeper colour.
5. Preheat your oven to 160°C fan.
6. Halve the remaining quinces and arrange in a deep roasting dish and pour over enough of the warm quince syrup to generously coat the fruit, reserving any excess.
7. Cover tightly with baking parchment and foil.
8. Roast for approximately 1½–2 hours, turning occasionally, until the quinces are tender and beginning to blush a deep pink.
9. Remove the covering and increase the oven temperature to 180°C fan.
10. Continue roasting for a further 20–30 minutes, basting regularly, until the syrup has reduced to a gloriously sticky glaze and the quinces have taken on a rich ruby colour.
11. If the syrup begins to catch, add a splash of water.
12. Scatter the walnuts onto a baking tray and toast for 6–8 minutes until fragrant and lightly golden.
13. Allow to cool before roughly breaking into pieces.
14. Spoon generous swirls of thick Greek yoghurt into shallow bowls.
15. Nestle the warm, sticky quince wedges into the yoghurt. Scatter with toasted walnuts, a little golden honey and finish with a drizzle extra virgin olive oil and a pinch of sea salt.

https://gourmetglow.co.uk/recipes/sticky-roast-quince-yogurt-bowl

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