Baked Quince With Yoghurt Recipe

Experience the magic of autumn with this irresistible Baked Quince recipe! Sweet and tender quinces bake to a beautiful pinkish hue, perfectly complemented by a cool, tart yogurt topping and crunchy walnuts. The warm spices and honey create a cozy winter dessert or delightful breakfast treat. This easy recipe is perfect for a special occasion or a comforting weeknight indulgence.

Prep Time 20 mins
Cook Time 50 mins
Calories 127.3 kcal
Protein 2g
Rating 5.0 (2 Reviews)
Baked Quince With Yoghurt 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Quince With Yoghurt

  • 2 large quinces
  • 1/4 cup water
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 1 cup plain Greek yogurt
  • Pine Nuts
  • a sprinkle of cinnamon

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How to Make Baked Quince With Yoghurt

  1. Preheat oven to 350°F (175°C).
  2. Peel and halve 2 large quinces lengthwise.
  3. Using a sharp paring knife or spoon, carefully scoop out the core and seeds from each quince half.
  4. Place the quince halves, cut-side down, on a shallow baking sheet.
  5. Pour 1/4 cup of water into the bottom of the baking sheet.
  6. In a small bowl, whisk together 1/4 cup honey and 1 tablespoon lemon juice.
  7. Pour the honey-lemon mixture evenly over the quince halves.
  8. Bake, uncovered, for 45-60 minutes, or until the quinces are tender and easily pierced with a fork.
  9. Remove from oven and let cool slightly.
  10. Place each quince half on a small serving plate.
  11. In a separate bowl, gently combine 1 cup plain Greek yogurt with 3 tablespoons of the reserved honey from baking the quinces.
  12. Spoon a generous amount of the yogurt mixture over each quince half.
  13. Drizzle with any remaining honey syrup from the baking sheet.
  14. Garnish with 1/4 cup chopped walnuts and a sprinkle of cinnamon.
  15. Serve warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

48g

Fat

2g

Carbs

6g

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