Recipe courtesy of Ronit Penso
Quince with Bay Leaves and Rosemary
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 363
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 59 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 14 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 363
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 59 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 14 mg
Ingredients
Directions
- Quarter the quince, peel, and core.
- Combine all ingredients in pot and bring to a boil. Reduce heat and cook for 1 hour, or until the quince is soft. Drain quince and keep the syrup (if too thin, continue cooking until thick.) Place the quince on a plate and pour syrup all around it. Garnish the dish with rosemary and mint.
