Spiced Poached Quince with Rosé wine and Saffron

Recipe by Carolina Doriti

Spiced Poached Quince with Rosé wine and Saffron

850 gr quince

1 pomegranate, cleaned

1 cup rosé wine

1 cinnamon stick

3-4 whole cloves

200 gr brown sugar (demerara)

1 orange quartered (with rind)

Juice from one lemon

250 ml water

4 tablespoons BIOMADICA organic saffron flower water

850 gr quince 1 pomegranate, cleaned 1 cup rosé wine 1 cinnamon stick 3-4 whole cloves 200 gr brown sugar (demerara) 1 orange quartered (with rind) Juice from one lemon 250 ml water 4 tablespoons BIOMADICA organic saffron flower water

Greek yogurt to serve

Peel and core quince. Slice into wedges. Put the quince in a medium-sized saucepan and pour the lemon juice and wine on top. Add in the orange, spices, sugar, and pomegranate seeds and pour the water on top. Cover and simmer for about 15 minutes until quince has turned pink and soft. Remove from heat, uncover, and let stand and cool for 15-20 minutes. Add in the saffron flower water and serve on yogurt or vanilla ice-cream.