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(Kythoni Psito me Yiaourti)

This dessert has it all - it is simple to make, gorgeous, relatively healthful and unique.

4 large quinces
1/3 cup honey
3-4 tablespoons fresh strained lemon juice
2 cups strained Greek yogurt or sour cream
1/3 cup currants
1/3 cup chopped lightly toasted pine nuts
Fresh mint for garnish 

Preheat oven to 350ºF.  Peel the quinces and halve lengthwise. Using a sharp paring knife or spoon scoop out the core and seeds.  Place the quince cut side down on a shallow baking sheet. Pour a little water into the pan to keep the quinces from burning. Combine the honey and lemon juice and pour evenly over the quince. Bake, uncovered, until tender, about 30-40 minutes. Remove and cool.

Place each quince half on a small serving dish. Fill with a mound of yogurt or sour cream. Sprinkle with currants and nuts, drizzle with additional honey if desired, and serve, garnished with fresh mint leaves.

Yield: 8 servings