Baked Candied Quince with Walnuts

Name: Baked Candied Quince with Walnuts (Moraba-ye beh-e dorosteh)
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: Sprigs of mint (optional); Drained yogurt, vanilla ice cream, or whipped cream (optional); Drained yogurt, vanilla ice cream, or whipped cream (optional); 1 cinnamon sticks; 1 bay leaf; 1 vanilla bean, split and scraped out, or ½ teaspoon vanilla extract; 1 vanilla bean, split and scraped out, or ½ teaspoon vanilla extract; ½ cup (85 g) toasted walnuts or pistachio kernels, chopped (optional); Drained yogurt, vanilla ice cream, or whipped cream (optional); ½ cup (75 g) fresh pomegranate arils*; ½ cup (85 g) toasted walnuts or pistachio kernels, chopped (optional); 2 cups (480 ml) water; 2 tablespoons fresh lime juice; ¾ cup (175 g) sugar

Moraba-ye beh-e dorosteh

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
5 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Syrup

2 cups (480 ml) water
¾ cup (175

Asia
Iran
Dessert
Vegetarian
Gluten-free
Southeast Asia

Method

Preheat oven to 350°F (180°C).
In a deep, 9-inch/23cm baking dish, combine the water, sugar, lime juice, vanilla, cinnamon, and bay leaf. Stir well until the sugar has completely dissolved.
Peel and core the quinces and cut into halves.