Greek yogurt with poached quince and walnuts

Ingredients

For 1 serving

• Greek yogurt 2%170 g
• Quinces1
• Honey8 g
• Walnuts10 g
• Cinnamonto taste

Contains: lactose, nuts,

In season: October – December

Method

1. Peel the quince with a vegetable peeler, quarter it with a sturdy knife, as the flesh is very hard, remove the core and cut the flesh into roughly 1 cm dice.
2. Put it in a small pan with just enough water to cover, the honey and a pinch of cinnamon; bring to the boil, turn the heat down to low, cover and cook for about 25 minutes, until the dice are tender and pinkish and the liquid is syrupy.
3. If there is too much liquid left, uncover for the last few minutes to reduce it; then let it cool a little.
4. Spoon the Greek yogurt into a bowl, add the quince with some of its syrup and finish with the walnuts broken up by hand.