1/2 cup sugar
2 cups water
1 or 2 cloves
3-4 pieces of quince rinds
4-5 seeds of quince
2 tbsp almonds, blanched, sliced, roast lightly if you prefer
Peel the quince, cut in half and remove the core. Slice them up then cut each slice in 2-3 chunks. Place the quince chunks and the rest of the ingredients in a medium-size pot. Turn the heat up to high. When it starts bubbling turn the heat down to medium-low. Cover and cook until the quince is tender. Remove and discard the quince rinds, seeds and cloves. Add the almond slices. Pour into the bowl. Let it cool down. Keep in the fridge and serve while it is cold.
The combination of fruit with pilaf or meat originates from the Ottoman kitchen. Currants, raisins, apricots, figs, cherries and grapes are mostly used, dry or fresh. We also love to have our fruits as compote:)
- Pilaf with Lamb, Romano Beans with Olive Oil and Flour Helva.