Olive oil dishes
An elegant autumn and winter appetizer of quince cooked in olive oil with pomegranate molasses for a sweet-and-sour balance. Simply presented, it offers a distinctive addition to a meal for guests.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly golden.
Add the peeled, sliced quince and turn in the oil for a few minutes to coat.
Add the pomegranate molasses, granulated sugar, salt and water. Cover and cook over low heat until the quince is tender.
Leave the cooked quince to cool at room temperature, then serve cold.
Quince browns quickly once cut, so start cooking promptly after slicing. This recipe contains no common allergens.
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