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: ½ cup (75 g) fresh pomegranate arils*; Drained yogurt, vanilla ice cream, or whipped cream (optional); 1 vanilla bean, split and scraped out, or ½ teaspoon vanilla extract; Sprigs of mint (optional); 1 bay leaf; ½ cup (85 g) toasted walnuts or pistachio kernels, chopped (optional); 2 tablespoons fresh lime juice; 1 cinnamon sticks; 2 cups (480 ml) water; ¾ cup (175 g) sugar

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
Southeast Asia
Vegetarian
Gluten-free

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.