Sugar Low Friday? Thought it was an April Fool’s joke.
Oh well after the holidays indulgence, every one seems to be cutting off extra calories. So on our host site Becks & Posh this month’s theme isSUGAR IS THE DEVIL. Therefore Low is the new High and it says…

Your task, therefore, for this month’s Sugar High Friday, is to make a delicious, mouthwatering dessert whilst being a lot more frugal than usual with the fat and the sugar. In fact, try not to use processed sugar at all. I’m not going to make any strict rules, I’ll leave it to each individual’s imagination.

Leave it to my imagination..I actually have a book here called Dream Desserts, Luscious , Low Fat Recipes…. but some of the recipes do not need sugar indeed, low calorie but still have butter.
I really want LOW FAT NO SUGAR THINGIE…so poaching QUINCE came to my mind.

Well quince (kydonia in Greek) is very popular on winter time, last time I went to the market it was only €1 a kilo. Quince is slowly going out of season but I was still lucky to find some good ones.

Quince has been cultivated in this country for centuries. Ancient Greeks grafted a better variety which was obtained from CYDON, CRETE, hence the name Kydonia… quince the English corruption.

Quince was regarded as symbol of love and happiness for the ancient Greeks and the Romans. Venus is often depicted with a quince in her right hand the gift she received from Paris.
In Greek Mythology, quince warded off the influence of the evil eye.

Hmm maybe I should put quince around the flat along with my “mati” the eye… but this post is about how I prepared a sugar low dessert.

So this is how this easy low fat,non sugar dessert is made.

Warm Quince Poached in Samos Wine

  • 2 yellow quinces
  • Juice of 1 orange
  • Peel of 1 orange
  • 1 cinnamon stick
  • 1 star aniseed
  • 2 cloves
  • 200ml samos sweet wine
  • 1 tsp of chopped ginger

    TO MAKE THE QUINCE

  • Slice ends from quince, and peel.
  • Cut in half, lengthwise.
  • Remove the tough core, using a Parisian scoop (or a small paring knife). Then cut quince lengthwise into 1-inch-thick wedges.
  • Place the slices in a bowl of lemon water to prevent discolouration.
  • Place in a medium-size nonreactive saucepan, and add the remaining ingredients, plus 1/2 lt of water.
  • Bring to a boil over medium-high heat.
  • Reduce heat to a simmer, and cook until quince is tender, about 8 to 10 minutes.
  • Remove from heat.
  • Remove quince slices and orange peel with a slotted spoon.
  • Put the sauce pan back to the stove and simmer the syrup till reduce by half.
  • Strain poaching liquid and discard aromatics.
  • Julienne orange peel, and return it, along with quince, to poaching liquid.
  • Keep warm. If preparing in advance, let cool in poaching liquid. Cover, and refrigerate.
  • Serve with greek yoghurt.

    • The quince was awashed with delicious orange spice flavour and the yoghurt balanced the taste to this low fat dessert. Maybe I warded off the evil spirit with the aroma alone…

    The wine I used is Samos Anthemis which has an intense flavour with herbs and tea notes, hint of caramel and a beautiful deep caramel colour.

    Samos by the way is located up in the north east part of the Aegean which is only 2klm away to the coastline of Asia Minor.

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