3/4 cup sugar
3 cups water
3 quince fruit
1 hibiscus tea bag (for coloring) optative
zest of one orange
3 star anise
2 cinnamon sticks
Boil water and sugar in a pot until sugar dissolves.
Halve the quinces, dont remove the seeds, they help the color and give a consistency to the syrup because they have a natural pectin.
Place the halved quinces in the pot.
Add the hibiscus tea bag, orange zest, cinnamon sticks and star anise on the quinces.
Cook them covered until the quinces are tender but not mushy (about 40 minutes)
Transfer to a serving dish and let them cool completely.
Let them in the fridge before serving with the yogurt cream.
Yoghurt cream with cinnamon powder
Soak the gelatine in 3/4 cup of water. stir and add to milk mixture, stirring to dissolve, then remove from heat and cool slightly . Pour into a bowl and chill for about 5 hours until firm.
Dust the yoghurt cream with cinnamon and serve with poached quinces.
Crema de Yogurt con compota de membrillos