Quince wedges are grilled until just tender, then drizzled with honey and cinnamon for a simple dessert from Greek garden tables. Free of dairy and nuts, it lets the fruit's own sweetness shine and packs easily into a jar for a lunchbox.
Wash the quince, core it and slice it about 1 cm thick. Toss the slices in lemon juice to keep them from browning.
Brush the slices with a little olive oil and grill them on a hot grill for 6 minutes per side, until lightly charred.
Rest the grilled slices on a plate for 3 minutes; the quince keeps softening from the inside as it sits.
Drizzle honey over the warm quince slices and dust them with cinnamon; spoon into a jar to serve, if you like.
Slice the quince thinly and toss it in lemon juice before grilling, or the cut surfaces will brown quickly. The fruit contains no dairy or nuts, so it is safe to serve to guests who avoid lactose or nuts.
Substituting a firm pear for the quince shortens the grilling time by 5 minutes and gives the dessert a slightly milder aroma.
Admin DadaGastro · verified in test kitchenDilimleri 1 santim kalınlığında kestim ama ızgarada 6'şar dakika yetmedi, kenarları yanmadan ortası sertliğini korudu; bir dahaki sefere dilimleri biraz daha ince kesip süreyi kısaltacağım.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.