Honey-Poached Quinces

Directions

1. 1
   In a large pot, combine the water with the sugar, honey, lemon juice and lemon zest and bring to a boil, stirring occasionally, until the sugar dissolves.
2. 2
   Add the quinces and return to a boil.
3. 3
   Cover partially and cook over low heat until tender, about 2 hours.
4. 4
   Remove the quinces with a slotted spoon.
5. 5
   Boil the syrup until it is reduced to 4 cups, about 20 minutes.
6. 6
   Return the quinces to the syrup while it cools.
7. 7
   Meanwhile, in a small heavy skillet, toast the almonds over moderate heat, stirring constantly, until golden, 6 to 8 minutes.
8. 8
   Transfer to a plate to cool.
9. 9
   Serve the quinces at room temperature or chilled, with their syrup and the yogurt, sprinkled with almonds.
10. 10
    MAKE AHEAD:
11. 11
    The poached quinces can be refrigerated in the honey syrup for up to 3 days.