An elegant olive-oil meze specific to autumn and winter, where quince is cooked in a sweet-sour balance with pomegranate molasses. With its simple presentation, it suits those looking for a distinctive flavor at guest tables.
Heat the olive oil in a pot and sauté the finely chopped onion until lightly golden.
Add the peeled and sliced quinces to the pot and stir for a few minutes so they're coated with the olive oil.
Add pomegranate molasses, granulated sugar, salt and water, cover with a lid, and cook over low heat until the quinces soften.
Let the cooked quinces cool at room temperature and serve cold.
Important: Quince browns quickly right after cutting, so start cooking without delay once sliced. Allergen: This recipe does not contain a common allergen.
Since quince is a seasonal fruit, it's found fresh in autumn and winter; preparing it during these months gives the best result.
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