Roast Quince with Yogurt Cheese
- 1 quart plain yogurt
- 2 tablespoons butter
- 3 tablespoons sugar
- 4 quince, peeled, quartered and cored
- A few sprigs of fresh thyme
- 1 cup pear or apple cider
- Maldon sea salt, plus more for serving
- Sliced and toasted baguette, for serving - ours had sesame seeds (delicious)
- Olive oil, for serving
- Almonds, for serving
Honey, for serving
Line a small strainer with a large square of cheesecloth (rinse cloth first and squeeze dry). Set strainer over a bowl to collect liquid. Spoon yogurt into the center of cloth, bundle up to create a beggar's purse, knot or cinch top of bundle, transfer to refrigerator and let stand about 12 hours. Speed the process by gently twisting bundle from time to time so to help release liquid more quickly. The yogurt will reduce in volume by about half. Discard collected yogurt water.
Heat oven to 425. Melt butter in a large skillet over medium heat. Sprinkle with sugar and arrange quince in a single layer over sugar. Sprinkle with fresh thyme and a good pinch of salt. Cook until fruit is seared golden brown, watch carefully as sugar is want to burn. Turn fruit so to brown on all sides. Add cider, deglazing pan, allow to bubble up and reduce by half, creating a nice syrup. Place skillet in oven and roast until fruit is tender, about 15 minutes.
Transfer quince to a serving bowl. Unwrap yogurt cheese. Serve fruit and cheese along side toasted baguette with olive oil, almonds, honey and salt for drizzling, nibbling, spreading and sprinkling.